Description
Boneless, skinless chicken thighs pan-seared and simmered in a sweet and spicy gochujang sauce, served over fluffy white rice with fresh julienned carrots, sliced cucumbers, and garnished with green onions and sesame seeds.
Ingredients
1 lb boneless, skinless chicken thighs
3 tablespoons gochujang (Korean chili paste)
2 tablespoons soy sauce
1 tablespoon honey
2 cloves garlic, minced
1 teaspoon ginger, minced
1 tablespoon rice vinegar
1 teaspoon sesame oil
2 cups cooked white rice
1 cup julienned carrots
1 cup sliced cucumbers
2 green onions, sliced
1 tablespoon sesame seeds
Instructions
Heat a large skillet over medium-high heat and add a small amount of oil.
Add chicken thighs and sear until golden on both sides, about 3-4 minutes per side.
In a bowl, whisk together gochujang, soy sauce, honey, garlic, ginger, rice vinegar, and sesame oil.
Pour the sauce over the chicken in the skillet, reduce heat to medium-low, and simmer for 8-10 minutes until chicken is cooked through and sauce thickens.
To serve, layer cooked white rice at the base of each bowl.
Arrange the pan-seared chicken on top of the rice.
Neatly place julienned carrots and sliced cucumbers on one side.
Garnish with sliced green onions and sprinkle sesame seeds over the chicken.
Serve immediately.
- Prep Time: 15 minutes
- Cook Time: 20 minutes