• 250 g chicken thighs boneless/skinless or chicken breast
• 1 tbsp vegetable oil
• 1 tsp sesame seeds ½ tsp for garnish
• 1 to 2 cups rice cooked steamed

Bulgogi marinade

• 1 tbsp soy sauce low sodium
• 1 tbsp brown sugar or honey
• 1 tsp Gochujang Korean red pepper paste, more or less depending on your heat level.
• ½ tsp rice vinegar
• ½ tsp tahini or ground sesame seeds
• ½ tsp sesame oil
• 1 tsp ginger grated
• 1 clove garlic minced

Stir-fry Bean sprouts

• 1 tbsp vegetable oil
• ½ onion sliced
• 50 g cabbage thinly sliced
• 50 g carrot julienned
• 100 g bean sprouts
• 1 stalk green onion chopped for garnish
• Salt and pepper to taste