Spicy Korean Chicken with Crisp Cucumber Salad

20 min prep time
10 min cook time
4servings
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Spicy Korean Chicken

How to Make Spicy Korean Chicken with Crisp Cucumber Salad

This is a low carb and low fat recipe that features spicy Korean-inspired chicken dish and brings bold heat from gochujang—a fermented red chili paste that’s rich, savory, and slightly sweet—and balances it with a cool, crunchy cucumber salad. Using lean chicken breast and a lightly sweetened marinade keeps the meal flavorful without overloading on sugar or fat. It's a great option for people with diabetes looking to enjoy vibrant flavors while staying mindful of blood glucose (blood sugar).

20 min prep time
10 min cook time
4servings
3 oz chicken and ½ cup cucumber salad
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Step-By-Step Instructions:

  1. In a blender or food processor, combine three roughly chopped green onions, garlic, soy sauce, gochujang, brown sugar alternative, sesame oil, and rice wine vinegar. Blend until smooth.

  2. Place the chicken tenderloins in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, reserving 2 tablespoons for serving. Seal the bag or cover the dish and refrigerate for at least 20 minutes to marinate.

  3. In a medium bowl, combine the sliced cucumbers, chopped red chili, sliced green onion, and cilantro.

  4. In a small bowl, whisk together the rice wine vinegar and ½ tsp brown sugar alternative until the sugar dissolves. Drizzle this dressing over the cucumber mixture and toss to coat. Set aside.

  5. Preheat a lightly oiled grill pan or skillet over medium heat.

  6. Remove the chicken from the marinade, allowing any excess to drip off. Place the chicken on the grill pan and cook for 6- 8 minutes, turning occasionally, until the chicken is cooked through and has a slight char.

  7. Drizzle with the reserved marinade and sprinkle with 1 Tbsp toasted sesame seeds and  two sliced green onions.

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Nutrition facts

4 Servings

  • Serving Size
    3 oz chicken and ½ cup cucumber salad
  • Amount per serving Calories 200
  • % Daily value*
  • Total Fat 6g 8%
    • Saturated Fat 1g 5%
    • Trans Fats 0g
  • Cholesterol 60mg 20%
  • Sodium 450mg 20%
  • Total Carbohydrate 16g 6%
    • Dietary Fiber 1g 4%
    • Total Sugars 10g
    • Added Sugars 5g 10%
  • Protein 22g
  • Potassium 483mg 10%
Ingredients
boneless, skinless chicken breasts (Sliced into tenderloins)
12 oz
green onion (scallion) (Sliced)
5 whole
garlic (roughly chopped)
2 clove
lower sodium soy sauce
1 tbsp
sriracha or gochujang sauce
1/3 cup
brown sugar
1 1/2 tsp
sesame oil
1 tbsp
rice wine vinegar
2 tbsp
English cucumber(s) (thinly sliced)
1 whole
long red chili (deseeded and finely chopped)
1 whole
fresh cilantro (roughly chopped)
1/4 l
sesame seeds
1 tbsp

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