Ingredients:

  • 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
  • 2 tablespoons vegetable oil (30ml)
  • 1 teaspoon garlic, minced (5g)
  • 1 teaspoon ginger, minced (5g)
  • 2 tablespoons gochujang (Korean chili paste) (30g)
  • 2 tablespoons soy sauce (30ml)
  • 1 tablespoon honey (15g)
  • 1 cup (150g) bell peppers, sliced (any color)
  • 1 cup (150g) shredded carrots
  • 1 cup (150g) snap peas
  • 2 green onions, sliced (optional for garnish)
  • 2 cups cooked rice (white or brown) (300g)
  • 2 tablespoons sesame seeds (30g)

Instructions:

  1. Cut chicken into bite-sized pieces. Slice bell peppers, shred carrots, and prepare snap peas.
  2. Heat vegetable oil in a large skillet over medium-high heat. Add minced garlic and ginger; sauté for 30 seconds until fragrant.
  3. Add chicken; cook until browned and cooked through (about 5-7 minutes).
  4. Stir in gochujang, soy sauce, and honey; cook for 2-3 minutes until well combined and slightly thickened.
  5. Add sliced bell peppers, shredded carrots, and snap peas to the skillet. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
  6. Serve the Korean chicken and vegetable mixture over cooked rice. Garnish with green onions and sesame seeds.
  7. Enjoy!