Gochujang Chicken Stir Fry with Veggies
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.
Ingredients
Cooking Instructions
step 1
Cut Chicken Thigh (1 lb) into bite-size pieces (around 1-inch). Add to a bowl with the Sesame Oil (1 tsp). Toss until well coated and set aside.
step 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.
step 3
In a small bowl, combine Gochujang (2 Tbsp), Soy Sauce (1 1/2 Tbsp), and Paprika (1 tsp) together.
step 4
In a wok or large skillet over medium-high heat, add Vegetable Oil (1 tsp). Once hot, add Garlic (2 cloves) and cook until fragrant. Then add chicken thighs and cook for 2-3 minutes.
step 5
Add carrots, leeks, onion, and gochujang mixture. Cook for 4-6 minutes, stirring frequently.
step 6
Optionally garnish with Sesame Seeds (to taste). Serve warm with Rice (to taste) if desired.
