Description
This Sticky Gochujang Chicken Rice Skillet is a comforting one-pan meal that combines tender chicken with a sweet and spicy gochujang sauce. The fragrant jasmine rice absorbs all the flavors, making it a delightful dish for any weeknight dinner.
Ingredients
Scale
- For the Chicken:
- 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 inch piece of ginger, minced
- Salt and pepper to taste
- For the Rice:
- 1 cup jasmine rice, rinsed and drained
- 2 cups chicken broth (or water)
- For the Skillet:
- 1 tablespoon vegetable oil
- 1 cup kimchi, chopped (plus extra for serving)
- 1 medium onion, diced
- 1 red bell pepper, diced
- 1 cup frozen peas and carrots (optional)
- 3 green onions, sliced (plus extra for garnish)
- Sesame seeds for garnish (optional)
Instructions
- In a large skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Once the oil shimmers, add the diced onion and red bell pepper. Sauté for 3-4 minutes until they begin to soften and the onion turns translucent.
- Add the minced garlic and ginger to the skillet. Cook for an additional 1-2 minutes, stirring frequently until fragrant (you want to avoid burning the garlic, so keep an eye on it).
- Next, add the bite-sized chicken thighs to the skillet. Season with salt and pepper. Cook for about 5-7 minutes, stirring occasionally until the chicken is browned on all sides and cooked through (no pink should remain in the center).
- While the chicken is cooking, prepare the sauce by combining gochujang, soy sauce, honey, rice vinegar, and sesame oil in a small bowl. Stir until well mixed.
- Once the chicken is cooked, pour the gochujang sauce over the chicken and stir to coat. Let it simmer for 2-3 minutes, allowing the sauce to thicken and stick to the chicken, stirring occasionally.
- Add the rinsed jasmine rice to the skillet, followed by the chicken broth (or water). Stir to combine. Bring to a gentle simmer and cover the skillet with a lid. Cook for 15 minutes, or until the rice has absorbed the liquid and is tender.
- After 15 minutes, remove the lid and fluff the rice with a fork. If you're adding frozen peas and carrots, stir them in at this point and cover for another 2-3 minutes until heated through.
- Remove the skillet from heat and fold in the chopped kimchi and sliced green onions. Let it rest for a few minutes before serving, allowing the flavors to meld.
- Serve the Sticky Gochujang Chicken Rice Skillet warm, garnished with extra green onions and sesame seeds if desired. Enjoy your meal!
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Course
- Method: Skillet
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 100 mg
Keywords: Be cautious with the gochujang as it can vary in heat levels. Always rinse your jasmine rice before cooking to ensure a fluffy texture.