Spicy Gochujang Chicken Stir-Fry (Soy-Free)

Ingredients

• about 680 g Chicken thighs, boneless, skinless, cut into bite-sized pieces
• 2 tbsp Gochujang paste (check for soy-free)
• 1 tsp Gochugaru (Korean chili flakes)
• 4 cloves Garlic, minced
• 1 tbsp Ginger, minced
• 1 tbsp Maple syrup
• 1 tbsp Rice vinegar
• 1 tsp Sesame oil
• 2 tbsp Avocado oil
• 1 medium Onion, sliced
• 1 large Bell pepper, sliced (any color)
• 2 stalks Green onions, chopped
• 4 cups Steamed white rice

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium bowl, combine the 2 tbsp gochujang paste, 1 tsp gochugaru, 4 cloves minced garlic, 1 tbsp minced ginger, 1 tbsp maple syrup, 1 tbsp rice vinegar, and 1 tsp sesame oil. Stir everything together until it is well combined.
2. 2Add the about 680 g chicken thighs, cut into bite-sized pieces, to the bowl with the marinade. Toss the chicken to coat it evenly. Let the chicken marinate for at least 15 minutes at room temperature, or up to 30 minutes if you place it in the refrigerator.
3. 3Place a large skillet or wok over medium-high heat. Add 2 tbsp avocado oil to the skillet and let it heat up until it shimmers, about 1 minute.
4. 4Add the 1 medium onion, sliced, and 1 large bell pepper, sliced, to the hot skillet. Stir-fry the vegetables for 3-4 minutes, until they begin to soften slightly.
5. 5Add the marinated about 680 g chicken thighs to the skillet with the vegetables. Stir-fry for 6-8 minutes, until the chicken is cooked through and reaches an internal temperature of 74°C.
6. 6Remove the skillet from the heat. Stir in the 2 stalks chopped green onions.
7. 7Serve the spicy gochujang chicken stir-fry immediately over 4 cups of steamed white rice.

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