Dak Galbi (Spicy Stir-Fried Chicken) - Dairy-Free

Ingredients

• 1.5 lb Boneless, skinless chicken thighs, cut into bite-sized pieces
• 3 tbsp Gochujang (Korean chili paste)
• 1 tbsp Gochugaru (Korean chili powder)
• 2 tbsp Soy sauce (gluten-free)
• 1 tbsp Honey
• 1 tbsp Sesame oil
• 3 cloves Garlic, minced
• 1 tsp Ginger, grated
• 2 cups Cabbage, chopped
• 1 medium Onion, sliced
• 1 medium Sweet potato, peeled and cubed
• 2 tbsp Green onions, chopped
• 4 cups Cooked white rice
• 1 tsp Sesame seeds

Instructions

1. 1In a large bowl, combine the 1.5 lb boneless, skinless chicken thighs (cut into bite-sized pieces), 3 tbsp gochujang, 1 tbsp gochugaru, 2 tbsp gluten-free soy sauce, 1 tbsp honey, 1 tbsp sesame oil, 3 cloves minced garlic, and 1 tsp grated ginger. Mix everything thoroughly until the chicken is evenly coated, then let it marinate for at least 30 minutes.
2. 2Place a large skillet or wok over medium-high heat. Once hot, add the marinated chicken. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides. The chicken should reach an internal temperature of 165°F (74°C).
3. 3Add the 2 cups of chopped cabbage, 1 medium sliced onion, and 1 medium sweet potato (peeled and cubed) to the skillet with the chicken. Continue to stir-fry for 15-20 minutes, or until the vegetables are tender and the chicken is fully cooked through. You can test the sweet potato by piercing it with a fork; it should be easily pierced.
4. 4Stir in the 2 tbsp chopped green onions during the last minute of cooking.
5. 5Serve the dak galbi immediately over 4 cups of cooked white rice. Garnish with 1 tsp sesame seeds.

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