Dukan Korean Braised Chicken (easy)

Korean Braised Chicken (the veggies are underneath!)

We loved this recipe...we will definitely make this again!

This past week the female half of this couple has been 'ono (hungry) for Korean food.  We came across a great Korean recipe site and decided to try one of the recipes out.  This dish was supposed to be Dakjjim, but we made quite a few changes (some to make it Dukan and some to fit what we already had in the fridge) we're not sure we can still call it Dakjjim.

We've never had Dakjjim, so we're not even sure what it's supposed to taste like...but as mentioned earlier, we loved this recipe.  Next time we will make the following changes: use chicken thighs with the fat removed, add the potatoes for the male half of this couple, run out and buy the peppers and add an additional bag of shirataki noodles.  Another note, the recipe mentions adding garlic and ginger to the recipe, but we didn't see where she listed how much to use.  The recipe below is what we ended up using.

Our oyster sauce had sugar in it but if you can find one that doesn't have sugar, you can make this dish during Cruise without the starchy veggies and sesame oil.

RECIPE:
Serves 3-4
Prep Time: 15-20 minutes
Cook Time: 45 minutes

1 lb. chicken tenderloins, cut into bit sized pieces (soak in cold water for a few minutes)
1 can straw mushrooms (you can use white mushrooms)
1 carrot, cut into 1/8" slices
1/2 large red onion, sliced
5 green onion stalks, cut into 2" pieces
shred the white parts of the green onion and soak in cold water for 10 minutes
1 red pepper, sliced (seeds removed)
1/2 jalapeno, diced (seeds removed)
1 bag shirataki noodles (we used the Japanese ones, but you can use the angel hair Tofu Shirataki noodles), rinsed and drained
2 cloves of garlic, minced
1/4 t. ground ginger (we would have used 1/2 - 1" of fresh ginger if we had it)

Sauce ingredients (mix together before you start cooking)
1/4 c. soy sauce (we used 1/2 soy sauce and 1/2 water due to high blood pressure)
1/4 c. oyster sauce
1 T. splenda brown sugar
1 packet Truvia

Heat wok, spray with a little bit of olive oil spray and add chicken.  Stir a few times, then look cook for 3-5 minutes.  Stir again and cook for another 3-5 minutes.  Add garlic and ginger, stir fry.  Add sauce and 2 - 2 1/2 c. water - start with 1 3/4 c., mix and taste.  If it's too salty, add more water.  We ended up using 2 c. water.  Cover and cook on high heat for 8-10 minutes.  Uncover and add onions and carrots, cook for another 8-10 minutes on high heat.  Add mushrooms, peppers, and noodles, stir and cook for 7 minutes.  We added a t. of cornstarch to thicken the sauce up, but after we ate the dish, we didn't feel it needed thickening.  Turn off heat and add 2 t. black pepper and 1 T. sesame oil.  Mix well and serve.

Enjoy...we sure did!