Gochujang Chicken Scallion Stir-Fry

Juicy chicken thighs are seared until golden, then coated in a glossy, sweet-spicy gochujang sauce and finished with fresh scallions. Serve over steamed rice for a fast, satisfying dinner.

Prep: 10 min · Cook: 15 min · Yield: 4 · Method: Stovetop

Ingredients

• 1.5 pounds chicken thighs, boneless, skinless
• 0.5 teaspoon kosher salt
• 1 tablespoon vegetable oil
• 3 tablespoons gochujang
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 2 teaspoons sesame oil
• 6 each scallions
• 2 cloves garlic
• 2 tablespoons water
• 1 tablespoon toasted sesame seeds

Cooking instructions

1. Trim the chicken thighs and slice them into 1/2-inch-wide strips. Season with the salt. Thinly slice the scallions, keeping the white and green parts separate. Mince the garlic. (about 5 min)
2. In a small bowl, whisk together the gochujang, soy sauce, honey, sesame oil, water, and garlic. (about 2 min)
3. Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken in a single layer, working in batches if needed, and sear until browned and nearly cooked through, about 3 to 4 minutes per side. (about 8 min) — Medium-high heat
4. Reduce the heat to medium. Add the sauce and sliced scallion whites, then toss continuously until the sauce is thick, glossy, and coats the chicken. Continue cooking until the chicken reaches 165°F (74°C) in the thickest pieces. (about 3 min) — Medium heat
5. Remove from the heat and stir in half of the scallion greens. Sprinkle with the remaining scallions and sesame seeds, then serve hot. (about 1 min)