Vibrant Korean Gochujang Chicken and Jasmine Rice Skillet

Ingredients

• 1 1/2 cups jasmine rice rinsed
• 1 1/2 pounds boneless, skinless chicken thighs cut into 1-inch pieces
• 2 tablespoons gochujang
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 2 tablespoons vegetable oil
• 1 cup carrot julienned
• 1 cup bell pepper sliced
• 3 cloves garlic minced
• 1 teaspoon sesame oil
• 2 tablespoons green onions sliced
• 1 tablespoon sesame seeds toasted

Instructions

1. 1 Cook the jasmine rice according to package instructions. Once cooked, keep warm.
2. 2 In a medium bowl, whisk together gochujang, soy sauce, honey, and sesame oil to make the marinade.
3. 3 Add the chicken pieces to the marinade, ensuring they are well coated. Let them marinate for at least 10 minutes.
4. 4 Heat vegetable oil in a large skillet over medium-high heat. Add the marinated chicken pieces and cook until browned and cooked through, about 6-8 minutes.
5. 5 Remove the chicken from the skillet and set aside. In the same skillet, add garlic, carrots, and bell peppers. Sauté until the vegetables are tender-crisp, about 3-5 minutes.
6. 6 Return the chicken to the skillet and stir to combine with the vegetables. Cook for another 2 minutes to heat through.
7. 7 Serve the chicken and vegetable mixture over the cooked jasmine rice. Garnish with green onions and toasted sesame seeds.