Gochujang Chicken

• portions: 4 servings
• temps actif: 20 minutes
• temps total: 35 minutes

Ingrédients

2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces

1 teaspoon kosher salt

2 tablespoons gochujang (Korean pepper paste)

2 tablespoons agave syrup or honey

1 tablespoon minced peeled fresh ginger

1 tablespoon toasted sesame oil

1 tablespoon soy sauce or tamari

1 tablespoon rice vinegar

2 cloves garlic, minced

1 tablespoon neutral oil, such as vegetable or canola

1 to 2 medium scallions, thinly sliced

1 to 2 teaspoons toasted sesame seeds (optional)

Instructions

Step 1

Pat 2 pounds chopped boneless, skinless chicken thighs dry with paper towels. Season all over with 1 teaspoon kosher salt.

Step 2

Whisk 2 tablespoons gochujang, 2 tablespoons agave syrup, 1 tablespoon minced peeled fresh ginger, 1 tablespoon toasted sesame oil, 1 tablespoon soy sauce, 1 tablespoon rice vinegar, and 2 minced garlic cloves together in a small bowl.

Step 3

Heat 1 tablespoon neutral oil in a large 12-inch skillet over medium-high heat until shimmering. Add the chicken in an even layer and cook, stirring occasionally, until browned, about 7 minutes.

Step 4

Stir in the sauce. Continue to cook, turning the chicken to coat with the sauce, until the sauce is thickened and reduced slightly and the chicken is cooked through, 1 to 2 minutes more. Garnish with 1 to 2 thinly sliced medium scallions and 1 to 2 teaspoons toasted sesame seeds if using.

Nutrition

• Taille de Portion: Serves 4
• Calories: 358 cal
• Lipides Totaux: 13.9 g
• Lipides Saturés: 3.2 g
• Lipides Insaturés: 0.0 g
• Cholestérol: 0 mg
• Sodium: 758.1 mg
• Glucides Totaux: 9.3 g
• Fibres Diététiques: 0.9 g
• Sucres Totaux: 5.4 g
• Protéines: 46.6 g