Bulgogi-Style Skillet Chicken

I found this recipe in the December/January issue of Allrecipes.com, and it looked liked it checked all the boxes for the Fam so I gave it a try in the Delaney Test Kitchen.  And by that I mean it was only supposed to take 20 minutes total. What!?  This one really was so easy, and the sauce was delish.  The red pepper flakes at the end really give it the flavor it is missing otherwise, which is great because then everyone can regulate their desired level heat for themselves.  We were still at the table when I was asked to add to to our regular rotation. For me, that is a win!  

Bulgogi-Style Skillet Chicken
Ingredients

• ¼ cup chopped onion
• 5 tablespoons soy sauce
• 2 ½ tablespoons brown sugar
• 2 tablespoons minced garlic
• 2 tablespoons sesame oil
• 1 tablespoon sesame seeds
• ½ teaspoon cayenne
• salt and ground black pepper to taste
• 1 pound skinless, boneless chicken breasts, cut into thin strips
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Directions
1. For sauce: Whisk together white and light green parts of the green onion, soy sauce, brown sugar, garlic, sesame oil, sesame seeds, cayenne pepper, salt, and black pepper together in a bowl until marinade is smooth.

2. Cook and stir chicken and marinade together in a large skillet over medium-high heat until chicken is cooked through, about 15 minutes.
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​3.  Divide rice and chicken evenly among four bowls and drizzle with sauce from the skillet. Garnish with reserved  dark green onion. Serve with crushed red pepper.

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