Spicy Korean Chicken and Rice Bowls (Dak Galbi Style)

Ingredients

• 1.5 lbs Boneless, Skinless Chicken Thighs
• 4 cups Cooked Rice
• 2 tablespoons Gochujang (Korean chili paste)
• 2 tablespoons Soy Sauce (low sodium)
• 3 cloves Garlic
• 1 teaspoon Ginger
• 1 tablespoon Maple Syrup
• 1 tablespoon Sesame Oil
• 2 tablespoons Vegetable Oil
• 1 medium Onion
• 2 cups Cabbage
• 1 cup Carrots
• 2 stalks Green Onions
• 1 tablespoon Sesame Seeds

Instructions

1. 1Cut the 1.5 lbs boneless, skinless chicken thighs into 1-inch pieces.
2. 2In a medium bowl, whisk together the 2 tablespoons gochujang, 2 tablespoons soy sauce, 3 cloves minced garlic, 1 teaspoon grated ginger, 1 tablespoon maple syrup, and 1 tablespoon sesame oil until well combined. Add the cut chicken pieces to the bowl and toss to coat evenly. Let the chicken marinate for at least 15 minutes at room temperature, or cover and refrigerate for up to overnight.
3. 3Place a 12-inch skillet or wok over medium-high heat. Add the 2 tablespoons vegetable oil and heat until it shimmers, about 1 minute. Add the 1 medium sliced onion and stir-fry for 3-4 minutes, until it begins to soften and turn translucent.
4. 4Add the marinated chicken (including any marinade from the bowl) to the hot skillet. Cook for 7-10 minutes, stirring occasionally, until the chicken is browned on all sides and cooked through. The internal temperature of the chicken should reach 165°F (74°C).
5. 5Add the 2 cups shredded cabbage and 1 cup sliced carrots to the skillet. Continue to stir-fry for another 4-5 minutes, until the vegetables are tender-crisp.
6. 6Add the 4 cups cooked rice to the skillet. Stir everything together well, breaking up any clumps of rice, and cook for 3-5 minutes, until the rice is heated through and fully incorporated with the chicken and vegetables.
7. 7Remove the skillet from the heat. Garnish the chicken and rice mixture with the 2 chopped green onions and 1 tablespoon sesame seeds. Serve immediately.

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