Gochujang Chicken
A spicy takeout Korean-inspired chicken recipe. Chicken thighs are cut into bite- sized pieces then marinated in a gochujang sauce to create a saucy, spicy, sweet and juicy dinner ready in under 30 minutes.
Servings: 4 servings
Ingredients
- 1 pound boneless skinless chicken thighs, cut in chunks
- 2 tablespoons gochujang paste
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 4 tablespoons tamari swap soy sauce or coconut aminos
- 1 tablespoon minced fresh garlic
- 1 tablespoon minced fresh ginger
- 1 tablespoon avocado oil
- 1 cup chopped green onions
- toasted sesame seeds for garnish *optional
Instructions
- Cut chicken into bite size pieces and add in a large bowl.
- In a small bowl, whisk together the gochujang paste, honey, brown sugar, tamari, garlic and ginger to create the marinade. Pour half of the mixture over the chicken in the bowl. If the marinade is too thick, it can be thinned out with a bit of water. Marinate for 15 minutes.
- Heat the avocado oil in a skillet over medium heat. Add the marinated chicken and cook for about 8 minutes until fully cooked through.
- Add chopped green onions with the other half of marinade sauce. Stir and cook for 1-2 minutes just until the onions soften a bit and the sauce bubbles and thickens.
- Remove from the heat and serve over white rice with toasted sesame seeds if desired.
Nutrition
Serving: 1SERVING | Calories: 321kcal | Carbohydrates: 25g | Protein: 30g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Cholesterol: 138mg | Sodium: 1660mg | Fiber: 1g | Sugar: 20g