Gluten-Free Dakgalbi (Spicy Chicken Stir-Fry)

Ingredients

• 1.5 lbs Boneless, skinless chicken thighs
• 3 tbsp Gochujang (Korean chili paste)
• 2 tbsp Tamari (gluten-free soy sauce)
• 1 tbsp Gochugaru (Korean chili flakes)
• 2 cloves Minced garlic
• 1 tsp Grated ginger
• 1 tbsp Maple syrup
• 1 tbsp Sesame oil
• 1 medium Onion
• 4 cups Cabbage
• 1 large Carrots
• 4 oz Sweet potato noodles (glass noodles)
• 2 stalks Green onions
• 1 tsp Sesame seeds
• 2 tbsp Vegetable oil

Instructions

1. 1Cut the 1.5 lbs boneless, skinless chicken thighs into bite-sized pieces, about 1-inch cubes.
2. 2In a medium bowl, whisk together the 3 tbsp gochujang, 2 tbsp tamari, 1 tbsp gochugaru, 2 cloves minced garlic, 1 tsp grated ginger, 1 tbsp maple syrup, and 1 tbsp sesame oil until well combined. This is your marinade.
3. 3Add the cut chicken pieces to the marinade, ensuring each piece is coated. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, or up to overnight.
4. 4Place the 4 oz sweet potato noodles in a bowl and cover them with warm water. Let them soak for 20 minutes until they are softened and pliable. Drain the noodles thoroughly and set aside.
5. 5Heat the 2 tbsp vegetable oil in a large 12-inch skillet or wok over medium-high heat, which is about 375°F (190°C).
6. 6Add the 1 medium onion, sliced, and the 1 large carrot, cut into thin matchsticks, to the hot skillet. Stir-fry for 3 minutes until they begin to soften slightly.
7. 7Add the marinated chicken to the skillet. Cook, stirring occasionally, for 8-10 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
8. 8Add the 4 cups of cabbage, roughly chopped, and the drained 4 oz sweet potato noodles to the skillet. Continue to stir-fry for another 5-7 minutes, until the cabbage is wilted to your liking and the noodles are tender.
9. 9Remove the skillet from the heat. Garnish the Dakgalbi with the 2 stalks of green onions, sliced thinly, and 1 tsp of sesame seeds. Serve immediately.

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