Instant Pot Korean BBQ Chicken Thighs & Kale Easy Meal Prep
This flavorful and easy meal prep recipe features tender, juicy chicken thighs glazed in a sweet and savory Korean BBQ sauce, paired with wilted kale for a nutritious and satisfying dish. Cooked quickly in the Instant Pot, it's perfect for busy weeknights or preparing lunches for the week.
Ingredients
Ingredients
- 1.5 lb boneless, skinless chicken thighs cut into 1-inch pieces
- 4 cups kale leaves stems removed, chopped
- 1/4 cup soy sauce use low-sodium if desired
- 2 tbsp gochujang (Korean chili paste)
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 tbsp honey
- 3 cloves garlic minced
- 1 tsp fresh ginger grated
- 1 tbsp vegetable oil
- 2 tbsp water
Notes
Storage: Store in airtight containers in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop. Make-Ahead: Prepare the sauce and chop the kale and chicken ahead of time for faster assembly. Substitutions: Substitute chicken breast for thighs if preferred; use spinach instead of kale. Serving Suggestions: Serve with a side of kimchi or pickled vegetables for extra flavor and crunch.