Gluten-Free Dakgalbi (Spicy Stir-Fried Chicken)

Ingredients

• 1.5 lbs Chicken thighs, boneless, skinless
• 3 tbsp Gochujang (Korean chili paste)
• 1 tbsp Gochugaru (Korean chili powder)
• 2 tbsp Soy sauce (tamari for gluten-free)
• 1 tbsp Maple syrup
• 3 cloves Minced garlic
• 1 tsp Ginger, grated
• 1 tbsp Sesame oil
• 1 medium Onion, sliced
• 4 cups Cabbage, shredded
• 1 cup Carrots, sliced
• 2 stalks Scallions, chopped
• 4 cups Cooked rice, for serving

Instructions

1. 1In a medium bowl, combine the 3 tbsp Gochujang, 1 tbsp Gochugaru, 2 tbsp Soy sauce (tamari for gluten-free), 1 tbsp Maple syrup, 3 cloves Minced garlic, 1 tsp Grated ginger, and 1 tbsp Sesame oil. Whisk these ingredients thoroughly until the marinade is smooth and well combined.
2. 2Cut the 1.5 lbs boneless, skinless Chicken thighs into approximately 1-inch (2.5 cm) bite-sized pieces. Add the cut chicken to the marinade in the medium bowl, ensuring all pieces are well coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 24 hours, to allow the flavors to meld into the chicken.
3. 3Heat a large 12-inch skillet or wok over medium-high heat until it reaches approximately 375-400°F (190-205°C). Add all the marinated chicken to the hot skillet and stir-fry for 5-7 minutes, breaking up any clumps with your spoon, until the chicken is browned on all sides and cooked through, reaching an internal temperature of 165°F (74°C).
4. 4Add the 1 medium sliced onion, 4 cups shredded cabbage, and 1 cup sliced carrots to the skillet with the chicken. Continue to stir-fry for 7-10 minutes, stirring occasionally, until the vegetables are tender-crisp but still retain some bite and have softened slightly.
5. 5Remove the skillet from the heat. Sprinkle the 2 stalks chopped scallions evenly over the dakgalbi. Serve the Gluten-Free Dakgalbi immediately and hot with the 4 cups cooked rice.

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