Spicy Gochujang Chicken with Stir-Fried Bok Choy and Steamed Jasmine Rice
D
David Stanley
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This Spicy Gochujang Chicken with Stir-Fried Bok Choy and Steamed Jasmine Rice is a delicious and easy-to-prepare dinner that's ready in just 30 minutes. Start by getting the rice simmering, then prep the bok choy and make a flavorful gochujang sauce. Sauté the chicken until browned, then toss everything together for a vibrant, spicy stir-fry. Serve the chicken and bok choy over the steamed rice for a complete, satisfying meal. With minimal prep and hands-on cooking time, this recipe is perfect for a quick weeknight dinner.
Meat, Eggs, & Dairy
- 1 1/2 pounds boneless skinless chicken thighs
Fresh Produce & Herbs
- 1 pound bok choy
- 1 inch ginger
Seasonings & Spices
- 2 cloves garlic
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon red pepper flakes
Pantry Items
- 2 cups jasmine rice
- 1/4 cup gochujang
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
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