Description
Tender pan-seared chicken thighs simmered in a sweet and spicy gochujang sauce, served over steamed white rice with fresh julienned carrots, sliced cucumber, and garnished with green onions and toasted sesame seeds.
Ingredients
1.5 pounds boneless, skinless chicken thighs
3 tablespoons gochujang paste
2 tablespoons soy sauce
1 tablespoon honey
3 garlic cloves, minced
1 tablespoon minced fresh ginger
1 tablespoon rice vinegar
1 teaspoon sesame oil
4 cups cooked white rice
1 cup julienned carrots
1 cup sliced cucumber
3 sliced green onions
1 tablespoon toasted sesame seeds
Instructions
Heat a large pan over medium-high heat and add the sesame oil.
Add the chicken thighs and sear until golden brown on both sides, about 3-4 minutes per side.
In a small bowl, mix together gochujang paste, soy sauce, honey, minced garlic, minced ginger, and rice vinegar to create the sauce.
Pour the sauce over the seared chicken in the pan.
Reduce heat to medium-low and simmer the chicken in the sauce for 6-8 minutes, until cooked through and sauce thickens to a sticky, glossy consistency.
To assemble bowls, place cooked white rice as the base.
Arrange the sauced chicken on top of the rice.
Neatly place julienned carrots and sliced cucumber on the sides.
Garnish with sliced green onions and toasted sesame seeds before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes