Gochujang is a sweet-spicy Korean chili paste. We think the sweet heat is perfect for a quick stir fry - and pairs great with the sweetness of carrots and onions. By using chicken thighs, this dish gets even more flavor, and using a cast iron lets us really turn up the heat and cook everything in a flash. Serve alone for a low carb or lighter option, or with some fluffy steamed rice for a full meal.
Total Time
30min
4.8
14 Ratings
Author: Tina Sawasdee at SideChef
Servings:
4
Ingredients
•
1
lb
Boneless, Skinless Chicken Thighs
•
1
Large
Carrot
or 2 Small Carrots
•
1
Leek
•
1/2
Medium
Yellow Onion
•
2
cloves
Garlic
, minced
•
2
Tbsp
Gochujang
•
4
tsp
Soy Sauce
•
1
tsp
Paprika
•
2
tsp
Sesame Oil
•
2
tsp
Vegetable Oil
•
to taste
Cooked
White Rice
(optional)
•
to taste
Toasted White Sesame Seeds
(optional)
Cooking Instructions
1.
Cut Chicken Thighs (1 lb) into bite-size pieces (around 1-inch). Add to a bowl with the Sesame Oil (2 tsp). Toss until well coated and set aside.
2.
Cut the Carrot (1) in half lengthwise, then diagonally slice into 1/4-inch thick slices. Cut the white and light green part of the Leek (1) diagonally into about 1/2-inch slices. And slice the Yellow Onion (1/2) into 1/4-inch thick.
3.
In a small bowl, combine Gochujang (2 Tbsp), Soy Sauce (4 tsp), and Paprika (1 tsp) together.
4.
In a wok or large skillet over medium-high heat, add Vegetable Oil (2 tsp). Once hot, add Garlic (2 cloves) and cook until fragrant. Then add chicken thighs and cook for 2-3 minutes.
5.
Add carrots, leeks, onion, and gochujang mixture. Cook for 4-6 minutes, stirring frequently.
6.
Optionally garnish with Sesame Seeds (to taste). Serve warm with Rice (to taste) if desired.
Author's Notes
Yields 4-6 servings.
Nutrition Per Serving
CALORIES
220
FAT
8.2 g
PROTEIN
23.6 g
CARBS
10.7 g
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