Korean Pulled Ginger Chicken

I don’t remem­ber how I came across this web­site, The Fam­i­ly Freez­er, to dis­cov­er a boun­ty of recipes for meals to pre­pare for the freez­er to cook lat­er in a crock­pot or pres­sure cooker.

Grate­ful isn’t a big enough word here!

I promise you, if you are look­ing for some inspi­ra­tion to get orga­nized with hav­ing some ready to go meals that serve 6 – 8 on hand for those super busy times, beware, you can go down a deep rab­bit hole there explor­ing, and lick­ing your chops while doing so!

This recipe is one of them, with a few mod­i­fi­ca­tions from the orig­i­nal, but minor ones.

It was called Kore­an BBQ Chick­en which threw me a bit and decid­ed after mak­ing it, and LOVING it for din­ner last night, that it was post wor­thy but need­ed a new name…

So Kore­an Pulled Gin­ger Chick­en it is.

The fin­ished dish shred­ded in the crock­pot, before any of my sug­gest­ed add ins, is quite “blah” looking…beige real­ly. BUT, the fla­vor was sub­lime! I was sur­prised just how much gin­ger fla­vor came through and decid­ed it should be includ­ed in the name…I did use a bit more than the 1 table­spoon in the orig­i­nal recipe and will con­tin­ue to in the future.

Oh YES, I will be mak­ing this again. I added chopped cilantro in right before serv­ing and gar­nished with some black sesame seeds and sriracha. The green peas would be a great addi­tion also…either way, my fam­i­ly vot­ed it need­ed some “green” for eye appeal.

I served it over jas­mine rice and when din­ner was fin­ished, I com­bined the left­over chick­en with some of the left­over rice and will make some wraps with my favorite gluten free wraps to freeze and have on hand for lunch!

Noth­ing bet­ter than hav­ing healthy, deli­cious meals on hand…either ready to cook from the freez­er or ready to heat and eat!

Enjoy!

Print

Korean Pulled Ginger Chicken

Course Main Course

Cui­sine Asian

Serv­ings 6

Author Liz Geeslin

Equipment

• Crock­pot or pres­sure cooker
• 1 gal­lon sized freez­er bag

Ingredients

• 2 pounds bone­less, skin­less chick­en thighs
• 1 medi­um yel­low onion chopped, about 1 cup
• 4 cloves gar­lic
• 1/​4 cup soy sauce or tamari
• 2 tbsp light brown sugar
• 1 tbsp sesame oil
• 1/​2 tsp red pep­per flakes or more if you like more heat
• 1 inch fresh gin­ger root, peeled and grat­ed I used about 2 tbsp
• 16 oz fresh coleslaw mix (grat­ed car­rots and cabbage)
• Jas­mine, bas­mati or brown rice for serving

Optional Add Ins:

• chopped cilantro
• green peas
• sriracha or soy sauce to taste 
• toast­ed or black sesame seeds

Instructions

To Freeze and Cook Later:

• Label the freez­er bag and add all the ingre­di­ents into it. Remove as much air as pos­si­ble, seal and freeze.

To Cook in the Crockpot or Pressure Cooker

• Thaw the frozen meal a day or two before in the fridge.
• Add the con­tents to the crock­pot and cook on low for 4 – 6 hours or in the pres­sure cook­er for 25 minutes.
• Shred chick­en and com­bine well.
• Add option­al add ins if desired and serve over rice!