Gochujang Chicken Skillet with Rice

• 1 ½ cups chicken broth
• 1 cup jasmine rice
• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tablespoons gochujang
• 1 tablespoon soy sauce
• 1 teaspoon garlic, minced
• 1 teaspoon grated fresh ginger
• 1 tablespoon vegetable oil
• 1 red bell pepper, sliced
• 1 cup frozen peas and carrots blend
• 2 green onions, sliced
• 1 teaspoon sesame seeds

Steps

1. 1 Rinse the rice and combine it with the chicken broth in a medium skillet. Bring to a simmer, cover, and cook for 15 minutes.
2. 2 While the rice cooks, in a bowl, mix the chicken with gochujang, soy sauce, garlic, and ginger.
3. 3 Heat oil in a separate large skillet over medium-high heat. Add the chicken mixture and cook until browned and cooked through, about 6-7 minutes.
4. 4 Push the cooked chicken to one side of the skillet. Add the red bell pepper to the other side and sauté for 2-3 minutes.
5. 5 Stir in the frozen peas and carrots, cooking until heated through.
6. 6 Fluff the cooked rice with a fork and add it to the skillet with the chicken and veggies. Stir gently to combine.
7. 7 Toss with green onions and sprinkle with sesame seeds before serving.

Equipment

• Medium skillet
• Large skillet
• Wooden spoon

Variations

• Add tofu for a vegetarian option.
• Substitute chicken with beef or shrimp for different proteins.

Substitutions

• If gochujang is unavailable, use a mix of sriracha and miso paste for a similar flavor.

Pairings

• Steamed broccoli
• Asian pear slices

Nutrition

Tips

• For a milder flavor, use gochugaru (Korean chili flakes) instead of gochujang paste, adjusting to taste.
• Customize the veggies based on what's in your fridge!

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water to maintain moisture.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat gently on the stovetop.

Serving Suggestions

• Pair with a simple cucumber salad or kimchi for a complete meal.
• Serve with a drizzle of sesame oil and extra green onions.

FAQ