Korean Gochujang Chicken with Sesame Brown Rice and Edamame

Name: Korean Gochujang Chicken with Sesame Brown Rice and Edamame
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Cuisine: Korean
Ingredients: 2 pound chicken thigh (boneless, skinless); 1 tablespoon olive oil; 4 clove garlic (minced); 1 tablespoon fresh ginger (grated); 0.25 cup gochujang; 0.25 cup soy sauce; 2 tablespoon honey; 1 tablespoon rice vinegar; 1.33 tablespoon sesame oil; 0.5 cup chicken broth; 2 scallions (sliced); 1 teaspoon salt; 0.5 teaspoon black pepper; 2 cup long-grain brown rice (uncooked); 2 cup shelled edamame (frozen)

Tender chicken thighs simmered in a rich, savory, and spicy gochujang sauce, served alongside fluffy brown rice infused with sesame oil and steamed edamame, offering a satisfying and bold meal for a chilly evening.

Prep: 20 min
Cook: 35 min
Total: 55 min
Servings: 6
Cuisine: Korean
Difficulty: Medium
Cost: $2.82/serving

Dietary

Nut-Free
Egg-Free
High-Protein

Ingredients

2 pound chicken thigh (boneless, skinless)
1 tablespoon olive oil
4 clove garlic (minced)
1 tablespoon fresh ginger (grated)
0.25 cup gochujang
0.25 cup soy sauce
2 tablespoon honey
1 tablespoon rice vinegar
1.33 tablespoon sesame oil
0.5 cup chicken broth
2 scallions (sliced)
1 teaspoon salt
0.5 teaspoon black pepper
2 cup long-grain brown rice (uncooked)
2 cup shelled edamame (frozen)

Instructions

Pat the chicken thighs dry with paper towels and season them evenly with 1/4 teaspoon salt and 1/2 teaspoon black pepper.
Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat until shimmering. Add the seasoned chicken thighs and sear for 3 to 4 minutes per side, until deeply browned. Remove the chicken from the skillet and set it aside.
To the same skillet, add the minced garlic and grated fresh ginger. Sauté for 1 minute, stirring constantly, until fragrant.
Stir in the gochujang, 1/4 cup soy sauce, honey, rice vinegar, 1 tablespoon sesame oil, and chicken broth. Bring the sauce to a simmer, scraping up any browned bits from the bottom of the pan.
Return the seared chicken thighs to the skillet, nestling them into the sauce. Reduce the heat to medium-low, cover the skillet, and simmer for 15 to 20 minutes, or until the chicken is cooked through and tender. If the sauce becomes too thick, you may add 1/4 cup of water.
While the chicken simmers, prepare the brown rice. In a medium saucepan, combine 2 cups uncooked long-grain brown rice, 4 cups water, 1 teaspoon sesame oil, and 1/2 teaspoon salt. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 40 to 45 minutes, or until all the water is absorbed and the rice is tender. Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.
Steam the frozen shelled edamame according to package directions, typically for 3 to 5 minutes, until tender-crisp. Season with the remaining 1/4 teaspoon salt.
Slice the cooked chicken thighs against the grain if desired. Serve the Korean Gochujang Chicken over the sesame brown rice, topped with the steamed edamame, and garnished with sliced scallions.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheat well in the microwave or on the stovetop. For extra spice, add a pinch of red pepper flakes to the sauce.

Nutrition (per serving)

Calories: 624
Protein: 39.5 g
Carbohydrates: 57.5 g
Fat: 23.7 g
Fiber: 4 g
Sodium: 950 mg
Saturated Fat: 4 g
Sugar: 8.3 g
Cholesterol: 70 mg