High Protein Korean BBQ Chicken Mac N Cheese
Serves 5
Directions
- 1Season chicken thighs with salt, black pepper, garlic and onion powder, red pepper flakes, and olive oil.
- 2Season chicken thighs with salt, black pepper, garlic and onion powder, red pepper flakes, and olive oil.
- 3Season chicken thighs with salt, black pepper, garlic and onion powder, red pepper flakes, and olive oil.
- 4Mix the chicken until well coated.
- 5Mix the chicken until well coated.
- 6Mix the chicken until well coated.
- 7Cook the chicken on medium heat for 4-5 minutes each side until golden brown and crispy.
- 8Cook the chicken on medium heat for 4-5 minutes each side until golden brown and crispy.
- 9Cook the chicken on medium heat for 4-5 minutes each side until golden brown and crispy.
- 10Remove the cooked chicken from the pan.
- 11Remove the cooked chicken from the pan.
- 12Remove the cooked chicken from the pan.
- 13On low heat, add extra butter, minced garlic, gochujang hot sauce, a drizzle of honey, and rice vinegar to the same pan.
- 14On low heat, add extra butter, minced garlic, gochujang hot sauce, a drizzle of honey, and rice vinegar to the same pan.
- 15On low heat, add extra butter, minced garlic, gochujang hot sauce, a drizzle of honey, and rice vinegar to the same pan.
- 16Stir until you get a smooth and sticky glaze.
- 17Stir until you get a smooth and sticky glaze.
- 18Stir until you get a smooth and sticky glaze.
- 19Add the cooked chicken back to the pan and mix until well coated and juicy.
- 20Add the cooked chicken back to the pan and mix until well coated and juicy.
- 21Add the cooked chicken back to the pan and mix until well coated and juicy.
- 22Let the chicken rest for 5 minutes before slicing it into delicious cubes.
- 23Let the chicken rest for 5 minutes before slicing it into delicious cubes.
- 24Let the chicken rest for 5 minutes before slicing it into delicious cubes.
- 25On low heat, add low-fat milk, light cream cheese, and extra seasoning (salt, pepper, paprika, nutmeg) to a pan.
- 26On low heat, add low-fat milk, light cream cheese, and extra seasoning (salt, pepper, paprika, nutmeg) to a pan.
- 27On low heat, add low-fat milk, light cream cheese, and extra seasoning (salt, pepper, paprika, nutmeg) to a pan.
- 28Stir until smooth and combined, then add low-fat cheddar cheese.
- 29Stir until smooth and combined, then add low-fat cheddar cheese.
- 30Stir until smooth and combined, then add low-fat cheddar cheese.
- 31Keep stirring on low heat until the mixture is creamy and thickens.
- 32Keep stirring on low heat until the mixture is creamy and thickens.
- 33Keep stirring on low heat until the mixture is creamy and thickens.
- 34Add cooked macaroni to the pan and mix until creamy and indulgent.
- 35Add cooked macaroni to the pan and mix until creamy and indulgent.
- 36Add cooked macaroni to the pan and mix until creamy and indulgent.
- 37In a bowl, add sliced cucumber, red onion, green onion, garlic, red pepper flakes, sesame seeds, gochujang, light soy sauce, and rice vinegar.
- 38In a bowl, add sliced cucumber, red onion, green onion, garlic, red pepper flakes, sesame seeds, gochujang, light soy sauce, and rice vinegar.
- 39In a bowl, add sliced cucumber, red onion, green onion, garlic, red pepper flakes, sesame seeds, gochujang, light soy sauce, and rice vinegar.
- 40Mix until well combined.
- 41Mix until well combined.
- 42Mix until well combined.
- 43Serve the macaroni, chicken, and cucumber salad.
- 44Serve the macaroni, chicken, and cucumber salad.
- 45Serve the macaroni, chicken, and cucumber salad.
Ingredients
- 1000 g Boneless Skinless Chicken Thighs
- 1000 g Boneless Skinless Chicken Thighs
- 1000 g Boneless Skinless Chicken Thighs
- 1.5 Tsp Salt
- 1.5 Tsp Salt
- 1.5 Tsp Salt
- 2 Tsp Black Pepper
- 2 Tsp Black Pepper
- 2 Tsp Black Pepper
- 2 Tsp Garlic Powder
- 2 Tsp Garlic Powder
- 2 Tsp Garlic Powder
- 2 Tsp Onion Powder
- 2 Tsp Onion Powder
- 2 Tsp Onion Powder
- 1.5 Tsp Red Pepper Flakes or Chilli Flakes
- 1.5 Tsp Red Pepper Flakes or Chilli Flakes
- 1.5 Tsp Red Pepper Flakes or Chilli Flakes
- 2 Tsp Olive Oil
- 2 Tsp Olive Oil
- 2 Tsp Olive Oil
- 25 g Light Butter (for cooking)
- 25 g Light Butter (for cooking)
- 25 g Light Butter (for cooking)
- 20 g Minced Garlic
- 20 g Minced Garlic
- 20 g Minced Garlic
- 40 g Gochujang Hot Sauce
- 40 g Gochujang Hot Sauce
- 40 g Gochujang Hot Sauce
- 30 g Honey
- 30 g Honey
- 30 g Honey
- 20 g Rice Vinegar
- 20 g Rice Vinegar
- 20 g Rice Vinegar
- 230 g Uncooked Macaroni Pasta
- 230 g Uncooked Macaroni Pasta
- 230 g Uncooked Macaroni Pasta
- 300 ml Skimmed Milk
- 300 ml Skimmed Milk
- 300 ml Skimmed Milk
- 180 g Light Cream Cheese
- 180 g Light Cream Cheese
- 180 g Light Cream Cheese
- 0.75 Tsp Salt
- 0.75 Tsp Salt
- 0.75 Tsp Salt
- 0.75 Tsp Black Pepper
- 0.75 Tsp Black Pepper
- 0.75 Tsp Black Pepper
- 1 Tsp Paprika
- 1 Tsp Paprika
- 1 Tsp Paprika
- 0.75 Tsp Nutmeg
- 0.75 Tsp Nutmeg
- 0.75 Tsp Nutmeg
- 120 g Low Fat Cheddar Cheese
- 120 g Low Fat Cheddar Cheese
- 120 g Low Fat Cheddar Cheese
- 300 g Cucumber, thinly sliced
- 300 g Cucumber, thinly sliced
- 300 g Cucumber, thinly sliced
- 150 g Red Onion, thinly sliced
- 150 g Red Onion, thinly sliced
- 150 g Red Onion, thinly sliced
- 100 g Green Onion, chopped
- 100 g Green Onion, chopped
- 100 g Green Onion, chopped
- 0.75 Tsp Red Pepper Flakes
- 0.75 Tsp Red Pepper Flakes
- 0.75 Tsp Red Pepper Flakes
- 1 Tsp Garlic Powder
- 1 Tsp Garlic Powder
- 1 Tsp Garlic Powder
- 2 Tbsp Sesame Seeds
- 2 Tbsp Sesame Seeds
- 2 Tbsp Sesame Seeds
- 20 g Gochujang Hot Sauce
- 20 g Gochujang Hot Sauce
- 20 g Gochujang Hot Sauce
- 20 g Light Soy Sauce
- 20 g Light Soy Sauce
- 20 g Light Soy Sauce
- 20 g Rice Vinegar
- 20 g Rice Vinegar
- 20 g Rice Vinegar
Equipment
panspatulawhiskbowlknifechopping board
Tips
- This recipe is perfect for meal prep.
- Let the chicken rest for 5 minutes before slicing.