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