Korean Chicken

• 1 lb Boneless, Skinless Chicken, chunked to bite size pieces
• 1/2 tbsp sesame oil
• 1/4 cup hoisin sauce
• 1 tbsp Sriracha chili sauce (add more if you like a lot of spice)
• 1 tsp soy sauce
• 1 tsp ground allspice
• 1 bunch green onions, diced and separate white ends from green ends
• 1 tsp rice vinegar

1. Add hoisin, sriracha, soy sauce, allspice, diced white ends of green onions, rice wine vinegar, and sesame oil to chicken.
2. Mix until chicken is coated thoroughly.
3. Let marinate in refrigerator overnight (or for at least 2 hours).
4. Cook in skillet on HIGH heat.
5. Cover immediately so marinade doesn't burn.
6. Stir one or two times during cooking.
7. Chicken should be done when residual marinade is almost completely evaporated.
8. Add diced green ends of green onions to garnish.

chicken, sesame oil, hoisin sauce, chili sauce, soy sauce, ground allspice, green onions, rice vinegar

Taken from cookpad.com/us/recipes/493589-korean-chicken (may not work)