Spicy Korean marinade on juicy chicken. Many Korean dishes start with Gochujang, a chili paste. It enhances the flavor and appeal of this chicken.
Rich, fragrant, and indulgent. This weeknight supper is simple and quick. A must-try for bold-flavored food lovers. This chicken supper is spicy, but not overwhelming.
The marinade contains soy sauce, brown sugar, Gochujang, rice vinegar, ginger, and garlic. I utilized non-traditional Korean ingredients, but it has all the amazing flavors of most Korean recipes, just simpler, less sweet, and easier to find.
Start by marinating the chicken, then sear it, add carrots and baby corn, mix, and finish. Quick, easy, simple.
This dish uses carrots and baby corn, but you may use whatever veggies you have on hand. I served it over steamed white rice, but brown rice, multigrain rice, or quinoa would work too. Suitable for any night, but especially a busy one.
1.1 lbs chicken breast fillets in bite-sized pieces ½ cup low-sodium soy sauce 2-3 tbsp Gochujang paste (adjust to taste) 3 tbsp brown sugar 2 tbsp toasted sesame oil 1 tsp rice vinegar 1 tsp lime juice 3 tbsp
ketchup 4 grated garlic cloves 1 tbsp grated ginger 3.5 oz baby corn 1 cup white rice
Today, gochujang paste is readily available. Asian stores, supermarkets, and online retailers sell it. Add bell pepper, broccoli, sugar snaps, spinach, bean sprouts, zucchini, or mushrooms.