Gochujang Chicken with Jasmine Rice

Chicken thighs glazed with gochujang, sesame oil, and rice vinegar served over jasmine rice for a sweet-spicy 30-minute dinner.

Prep: 10 min · Cook: 20 min · Yield: 4 · Method: Stovetop

Ingredients

• 1.5 lb chicken thighs, boneless, skinless
• 1.5 cup jasmine rice
• 3 tbsp gochujang
• 3 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 3 clove garlic
• 1 tsp toasted sesame oil
• 2 tbsp vegetable oil
• 1 tbsp sesame seeds
• 2 stalk green onions

Cooking instructions

1. Rinse the jasmine rice under cold water until the water runs clear. Cook the rice according to package directions, then set aside and keep warm. (about 18 min)
2. Dice the chicken thighs into 1-inch pieces. In a small bowl, whisk together the gochujang, soy sauce, honey, rice vinegar, toasted sesame oil, and minced garlic until smooth.
3. Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken in a single layer and sear until golden brown and the internal temperature reaches 165°F. (about 8 min)
4. Pour the glaze into the skillet with the chicken. Toss constantly until the sauce bubbles and reduces to a thick, sticky consistency that coats the chicken. (about 3 min)
5. Slice the green onions. Serve the chicken over the warm jasmine rice, garnished with toasted sesame seeds and sliced green onions.