Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tbsp (15ml) vegetable oil
  • 1/4 tsp (1g) black pepper
  • 1/4 tsp (1g) salt
  • 1 tbsp (15ml) vegetable oil
  • 1 medium onion, sliced
  • 1 red bell pepper, sliced
  • 2 cloves garlic, minced
  • 1 inch (2.5cm) ginger, minced
  • 1/4 cup (60ml) gochujang (Korean chili paste)
  • 2 tbsp (30ml) soy sauce
  • 2 tbsp (30ml) honey (or maple syrup for vegan option)
  • 1 tbsp (15ml) rice vinegar
  • 1 tsp (5ml) sesame oil
  • 1/2 tsp (2.5ml) red pepper flakes (optional, for extra heat)
  • 1/4 cup (60ml) water
  • Sesame seeds
  • Chopped green onions

Instructions:

  1. Cut the chicken thighs into bite-sized pieces. Season with salt and pepper.
  2. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Set aside.
  3. Add the remaining oil to the skillet. Add the sliced onion and bell pepper and cook until softened, about 5 minutes. Add the minced garlic and ginger and cook for another minute until fragrant.
  4. In a small bowl, whisk together gochujang, soy sauce, honey (or maple syrup), rice vinegar, sesame oil, red pepper flakes (if using), and water.
  5. Add the cooked chicken back to the skillet with the vegetables. Pour the gochujang sauce over the chicken and vegetables. Bring to a simmer and cook until the sauce has thickened slightly and coats the chicken evenly, about 3-5 minutes.
  6. Garnish with sesame seeds and chopped green onions. Serve immediately over rice.