Vibrant Korean Gochujang Chicken and Jasmine Rice Skillet

Ingredients

• 1 cups jasmine rice, rinsed
• 1 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

Method

1. 01
   Cook the jasmine rice according to package instructions. Once cooked, keep warm.
2. 02
   In a medium bowl, whisk together gochujang, soy sauce, honey, and sesame oil to make the marinade.
3. 03
   Add the chicken pieces to the marinade, ensuring they are well coated. Let them marinate for at least 10 minutes.
4. 04
   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. 05
   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. 06
   Return the chicken to the skillet and stir to combine with the vegetables. Cook for another 2 minutes to heat through.
7. 07
   Serve the chicken and vegetable mixture over the cooked jasmine rice. Garnish with green onions and toasted sesame seeds.