Gochujang Glazed Chicken Cutlets

Quick-seared chicken cutlets lacquered in a savory Korean chili glaze, served alongside steamed baby bok choy and rice.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 4
• Cuisine: Korean
• Difficulty: Easy

Dietary

• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein
• Low-Fat
• Low-Sodium
• Low-Sugar
• Low-Saturated-Fat
• Low-Calorie

Tags

• sauté
• quick
• healthy
• spicy
• savory

Ingredients

• 1.5 pound chicken breast (boneless, skinless, cut into thin cutlets)
• 2 tablespoon gochujang
• 2 tablespoon low sodium soy sauce
• 1 tablespoon honey
• 1 tablespoon toasted sesame oil
• 3 clove garlic (minced)
• 4 head baby bok choy (halved lengthwise)
• 1 package precooked jasmine rice (8.8 oz pouch)

Instructions

1. In a bowl, mix gochujang paste, low-sodium soy sauce, honey, minced garlic, and 2 tablespoons of water to create the glaze.
2. Heat toasted sesame oil in a large skillet over medium-high heat. Add chicken breast cutlets and sear for 3 to 4 minutes per side until fully cooked through and reaching an internal temperature of 165°F.
3. Pour the gochujang glaze into the skillet over the chicken, cooking for 1 to 2 minutes while spooning the sauce over the meat until glossy and thickened. Transfer chicken to a plate.
4. Add baby bok choy and 3 tablespoons of water to the hot skillet, cover with a lid, and steam for 3 minutes until tender-crisp.
5. Microwave the precooked jasmine rice for 90 seconds. Plate the glazed chicken alongside steamed bok choy and rice.

Nutrition (per serving)

• Calories: 405
• Protein: 44.1 g
• Carbohydrates: 36.4 g
• Fat: 8.7 g
• Fiber: 3.8 g
• Sodium: 475 mg
• Saturated Fat: 1.7 g
• Sugar: 7.4 g
• Cholesterol: 100 mg