Description
Pan-seared and simmered chicken thighs glazed in a sweet and spicy gochujang sauce, served over fluffy white rice with fresh julienned carrots, cucumber, and garnished with scallions, sesame seeds, and cilantro.
Ingredients
1 lb boneless, skinless chicken thighs
2 tbsp gochujang paste
2 tbsp honey
3 tbsp soy sauce
3 garlic cloves, minced
1 tbsp fresh ginger, grated
1 tsp sesame oil
2 cups cooked white rice
1/2 cup julienned carrots
1/2 cup sliced cucumber
2 scallions, chopped
1 tbsp toasted sesame seeds
Fresh cilantro leaves for garnish
Instructions
Heat sesame oil in a pan over medium-high heat.
Add chicken thighs and pan-sear until golden brown on both sides, about 4 minutes per side.
In a bowl, mix gochujang paste, honey, soy sauce, minced garlic, and grated ginger.
Pour the sauce over the chicken in the pan and reduce heat to medium.
Simmer the chicken in the sauce for 5-7 minutes until the sauce thickens and chicken is cooked through.
Prepare bowls by layering cooked white rice as the base.
Arrange the chicken on one side of the bowl.
Fan out julienned carrots and sliced cucumber on the opposite side.
Garnish with chopped scallions, toasted sesame seeds, and fresh cilantro leaves.
Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 15 minutes