Description
Learn how to make a delicious Gochujang Chicken Stirfry with our easy recipe! Perfect for a quick and flavorful meal anytime.
Ingredients
- 1/4 cup (60 ml) gochujang
- 3 Tbsp (45 ml). low-sodium soy sauce
- 1 Tbsp (15 ml). granulated sugar
- 3 Tbsp (45 ml). olive oil
- 1 1/2 lb (680 g) s. boneless, skinless chicken thighs, trimmed and cut crosswise into thirds
- 3 medium garlic cloves, minced
- 3 Tbsp (45 ml). fresh ginger, finely chopped
Instructions
- Combine the gochujang, soy sauce, and sugar in a small bowl by whisking them together, then set this mixture aside.
- In a 12-inch pan, warm the olive oil over medium-high heat. Arrange the chicken in a single layer and let it cook for 5 minutes without moving it, allowing the bottom to brown. Turn the chicken pieces over and let them cook undisturbed for another 4 minutes.
- Incorporate the minced garlic and chopped ginger, stirring for 30 seconds. Drizzle the reserved gochujang blend over the chicken and cook, scraping up any browned bits from the pan and occasionally turning the chicken, until the sauce thickens and coats the meat. Ensure the chicken is fully cooked with no pink inside and has reached 165 degrees F internally.
- Top the dish with sliced green onions and/or sesame seeds, and serve it alongside steamed white rice.
Notes
- For a spicier flavor, increase the amount of gochujang in the sauce.
- Marinate the chicken in the sauce for 30 minutes before cooking for enhanced taste.
- Opt for skinless chicken breast as a healthier alternative to thighs.
