Korean Chicken Stir-Fry

Ingredients

• 1½ lb boneless, skinless chicken thighs
• ¼ cup soy sauce
• 2 tbsp gochujang
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tbsp honey
• 3 clove garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp cornstarch
• 2 tbsp vegetable oil
• 1 yellow onion, sliced
• 2 bell peppers (any color), sliced
• 2 cup broccoli florets
• 1 cup carrots, julienned
• 2 scallions, sliced (optional)
• 1 tsp sesame seeds (optional)
• 4 cup cooked white rice (optional)

Steps

1. Cut chicken thighs into 1-inch pieces. In a medium bowl, whisk together soy sauce, gochujang, sesame oil, rice vinegar, honey, minced garlic, grated ginger, and cornstarch. Add chicken to the marinade and toss to coat.
2. Heat vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook for 5-7 minutes, stirring occasionally, until browned and mostly cooked through. Remove chicken from the skillet and set aside.
3. Add sliced onion, bell peppers, broccoli florets, and julienned carrots to the same skillet. Stir-fry for 5-7 minutes until vegetables are tender-crisp.
4. Return the cooked chicken to the skillet with the vegetables. Stir well to combine and heat through, allowing the sauce to thicken slightly.
5. Serve immediately over cooked white rice, if desired. Garnish with sliced scallions and sesame seeds, if using.