Ingredients
- 1/3 cup gochujang (Korean hot pepper paste)
- 4 tablespoons sodium-reduced soy sauce
- 2 tablespoons sweet rice wine (mirin)
- 2 tablespoons honey
- 3 cloves garlic, grated
- 1 teaspoon sesame oil, or more to taste
- 1 teaspoon freshly grated ginger
- 1 tablespoon canola oil
- 2 pounds skinless, boneless chicken thighs, cut into bite-size pieces
- 1 1/2 teaspoons toasted sesame seeds
- 3 tablespoons thinly bias-sliced green onions
- 6 cups cooked rice
Instructions
-
Gather all ingredients.
-
Stir together gochujang, soy sauce, sweet rice wine, honey, garlic, sesame oil, and ginger in a small bowl.
-
Heat oil over medium-high in a wok or large skillet. Add half of the chicken to the wok; cook and stir over medium-high until chicken is no longer pink, about 5 minutes.
-
Remove chicken from the wok. Repeat with remaining chicken. Return
all cooked chicken pieces to the wok. -
Stir sauce well. Add to the wok; cook and stir until sauce has thickened and is bubbly, about 3 minutes.
-
Top with sesame seeds and green onions. Serve immediately with rice.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Cuisine: Korean
Nutrition
- Serving Size: 6
- Calories: 574 per serving