Sweet and Spicy Gochujang Chicken with Sesame Bok Choy and Steamed Rice
Tips for Experienced Cooks
For an added layer of flavor, consider marinating the chicken breasts in a portion of the sauce for a few hours or overnight. The gochujang and soy sauce mixture will infuse the chicken with deep flavors. Incorporate other Asian greens like napa cabbage or snow peas with the bok choy for a more complex side dish. To enhance the presentation and intensity of the dish, garnish with freshly chopped green onions and a drizzle of sesame oil in addition to toasted sesame seeds. Playing with plating can also elevate the dish visually.
Step 1: Prepare the sauce
In a small bowl, whisk together the gochujang, soy sauce, honey, rice vinegar, and sesame oil to make the sauce.
- 2 tablespoons gochujang
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
Step 2: Bake the chicken
Preheat the oven to 375°F (190°C). Place the chicken breasts in a baking dish and brush with the sauce. Bake for 20-25 minutes or until the chicken is cooked through.
- 4 chicken breasts
Step 3: Cook the bok choy
Meanwhile, heat a large skillet over medium heat. Add the bok choy, garlic, and ginger. Cook for 3-4 minutes until the bok choy is tender-crisp.
- 1 lb bok choy, chopped
- 3 cloves garlic, minced
- 1 tablespoon grated ginger
Step 4: Serve the dish
Serve the baked chicken with the sesame bok choy and steamed rice. Garnish with toasted sesame seeds.
- Cooked chicken from step 2
- Cooked bok choy from step 3
- Steamed rice
- Toasted sesame seeds
Meat, Eggs, & Dairy
- 4 whole chicken breast
Fresh Produce & Herbs
- 4 whole baby bok choy
- 1 piece ginger
Seasonings & Spices
- 2 cloves garlic
Pantry Items
- 1/3 cup gochujang
- 3 tablespoons soy sauce
- 3 tablespoons honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 clove cooked white rice
- 1 clove toasted sesame seeds