Chicken Bulgogi

  • Prep 10 mins
  • Cook 15 mins
  • Serves 3-4
  • Difficulty easy


1/2lb Chicken Breast, sliced thin
1 large Eggplant, peeled and sliced into ¼ inch pieces
1/2 cup Sunny’s Korean Teriyaki Sauce
1/2 Onion, sliced
1 Jalapeño, seeded and thinly sliced
1 cup Peapods 1 TBSP Crushed Red Pepper
4 TBSP Sunny’s Stir Fry Oil


Step 1

Heat large frying pan or wok over medium heat with Sunny’s Stir Fry Oil.

Step 2

Add crushed red pepper and sauté until fragrant.

Step 3

Add chicken, turning over and cook for about 2 minutes.

Step 4

Add eggplant, jalapeño, pea pods, onion, and sauté with Sunny’s Korean Teriyaki Sauce.

Step 5

Cook for about 15 minutes.

Serve over steamed rice. Enjoy!


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