Meat + Poultry Ginger-Marinated Bulgogi-Style Chicken 4.0 (3,031) 2 Reviews The Good News Bulgogi, the Korean classic, calls for slices of rich beef; this version uses thinly sliced chicken breast, which has barely any fat at all. The chicken is best served with rice and lettuce leaves for wrapping. Kimchi, a spicy, garlicky Korean pickle often made with cabbage, is especially delicious on the side and is loaded with beneficial bacteria known as probiotics. More Healthy Poultry Recipes By Nick Fauchald Published on June 11, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Kana Okada Total Time: 30 mins Yield: 4 Ingredients 1/3 cup low-sodium soy sauce 2 tablespoons toasted-sesame oil 1 tablespoon honey 1 tablespoon unseasoned rice vinegar 1 teaspoon freshly ground pepper 3 scallions, thinly sliced 3 garlic cloves, minced 1 tablespoon finely grated fresh ginger 2 tablespoons toasted sesame seeds 1 1/2 pounds chicken breast cutlets, pounded 1/3 inch thick Vegetable oil, for brushing Directions In a resealable plastic bag, combine the soy sauce, sesame oil, honey, vinegar, pepper, scallions, garlic, ginger and 1 tablespoon of the sesame seeds. Add the chicken and turn to coat. Seal the bag and refrigerate for at least 2 hours or for up to 4 hours. Light a grill or preheat a grill pan. Oil the grates. Remove the chicken from the marinade and brush lightly with oil. Grill over moderate heat, turning once, until lightly charred and cooked through, 5 minutes. Sprinkle with the remaining 1 tablespoon of sesame seeds, thinly slice and serve. Notes One Serving of Chicken 301 cal, 7 gm carb, 14 gm fat, 2.5 gm sat fat, 36 gm protein, 1 gm fiber. Serve With Lettuce, steamed rice, kimchi, cucumbers and Sriracha chile sauce. Rate it Print