Spicy Gochujang Chicken Stir-Fry with Rice

Ingredients

• about 680 g Chicken Thighs, boneless, skinless, cut into bite-sized pieces
• 2 tbsp Gochujang (Korean chili paste)
• 2 tbsp Coconut Aminos (Soy Sauce Substitute)
• 2 cloves Garlic, minced
• 1 tsp Ginger, minced
• 1 tbsp Sesame Oil
• 1 tbsp Rice Vinegar
• 1 tbsp Honey or Maple Syrup
• 1 tbsp Vegetable Oil
• 4 cups Cooked Rice
• 2 tbsp Green Onions, sliced, for garnish
• 1 tsp Sesame Seeds, for garnish

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

Instructions

1. 1In a medium bowl, combine the 2 tablespoons of gochujang, 2 tablespoons of coconut aminos, 2 cloves of minced garlic, 1 teaspoon of minced ginger, 1 tablespoon of sesame oil, 1 tablespoon of rice vinegar, and 1 tablespoon of honey (or maple syrup). Whisk everything together until it is well combined.
2. 2Place a 30.48 cm skillet or wok over medium-high heat. Add the 1 tablespoon of vegetable oil and let it heat up until it shimmers, which should take about 1 minute.
3. 3Carefully add the about 680 g of chicken thighs to the hot skillet in a single layer. Cook the chicken for 6 to 8 minutes, turning the pieces occasionally, until they are browned on all sides and cooked through. The chicken is done when it reaches an internal temperature of 74°C.
4. 4Pour the prepared gochujang sauce over the chicken in the skillet. Stir the chicken to coat it evenly with the sauce. Continue to cook for another 2 to 3 minutes, stirring frequently, until the sauce has thickened slightly and coats the chicken nicely.
5. 5Serve the spicy gochujang chicken immediately over the 4 cups of cooked rice. Garnish the dish with the 2 tablespoons of sliced green onions and 1 teaspoon of sesame seeds.

Substitutions

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