Spicy Gochujang Chicken with Stir-Fried Bok Choy and Steamed Jasmine Rice
Tips for Experienced Cooks
1. Experiment with different cuts of chicken, like bone-in thighs or drumsticks, for varied textures. 2. Use homemade gochujang sauce if you have a recipe; it can make a big difference in flavor complexity. 3. Consider adding other vegetables such as bell peppers or snap peas for additional flavors and textures. 4. For perfect rice, use a rice cooker if you have one, as it consistently provides great results.
Step 1: Prepare the Rice
Rinse the jasmine rice until the water runs clear. Add the rice and 4 cups of water to a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until rice is tender.
- 2 cups jasmine rice
- 4 cups water
Step 2: Prepare the Bok Choy
Trim the ends from the bok choy and separate the leaves. Chop the leaves into 1-inch pieces.
- 1 pound bok choy
Step 3: Make the Gochujang Sauce
In a small bowl, whisk together the gochujang, soy sauce, rice vinegar, brown sugar, sesame oil, garlic, and ginger.
- 1/4 cup gochujang
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 inch ginger, grated
Step 4: Cook the Chicken
Heat a large skillet or wok over medium-high heat. Add a drizzle of oil. Add the cubed chicken and cook for 5-7 minutes until browned on all sides.
- 1.5 pounds boneless, skinless chicken thighs, cubed
Step 5: Stir-Fry the Bok Choy
Add the chopped bok choy to the skillet with the chicken. Pour in the gochujang sauce and stir-fry for 3-5 minutes until the bok choy is tender-crisp.
- Cooked chicken from Step 4
- Chopped bok choy from Step 2
- Gochujang sauce from Step 3
Step 6: Serve
Divide the steamed jasmine rice, spicy gochujang chicken, and stir-fried bok choy between 4 plates. Sprinkle with red pepper flakes.
- Cooked jasmine rice from Step 1
- Spicy gochujang chicken and bok choy from Step 5
- 1/2 teaspoon red pepper flakes
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
