Spicy Gochujang Chicken and Vegetable Stir-Fry (Dairy-Free)

Ingredients

• 1.25 lb Chicken breast, cubed
• 2 tbsp Gochujang (Korean chili paste)
• 2 tbsp Soy sauce (gluten-free)
• 1 tbsp Honey
• 1 tbsp Sesame oil
• 3 cloves Garlic, minced
• 1 tsp Ginger, grated
• 1.5 cups Broccoli florets
• 1 large Bell pepper, sliced
• 0.5 large Onion, sliced
• 1 cup Mushrooms, sliced
• 4 cups Cooked quinoa
• 1 tsp Sesame seeds

Instructions

1. 1In a medium bowl, combine the 1.25 lb cubed chicken breast with the 2 tbsp gochujang, 2 tbsp soy sauce (gluten-free), 1 tbsp honey, 1 tbsp sesame oil, 3 cloves minced garlic, and 1 tsp grated ginger. Stir to coat the chicken evenly. Cover the bowl and let it marinate for at least 15 minutes at room temperature.
2. 2Heat a 12-inch skillet or wok over medium-high heat, which is about 375°F (190°C). Add the marinated chicken to the hot skillet. Cook, stirring occasionally, for 6-8 minutes, or until the chicken is browned on all sides and reaches an internal temperature of 165°F (74°C).
3. 3Add the 1.5 cups broccoli florets, 1 large bell pepper sliced, 0.5 large onion sliced, and 1 cup mushrooms sliced to the skillet with the chicken. Continue to stir-fry for 5-7 minutes, until the vegetables are tender-crisp. This means they will still have a slight bite.
4. 4Serve the spicy gochujang chicken and vegetable stir-fry immediately over the 4 cups of cooked quinoa. Sprinkle the 1 tsp sesame seeds over the top as a garnish.

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