Gochujang Chicken

 

Gochujang Chicken

1/3 cup gochujang paste
1 tbs micro-grated fresh ginger
2 garlic cloves micro-grated
4 tbs low sodium soy sauce or aminos 
4 tbs mirin
4 tbs honey
1 tsp sesame oil
3-4 boneless, skinless chicken thighs cut into bite sized pieces
2 tbs grapeseed oil for cooking chicken
toasted white sesame seeds and thinly sliced scallions for garnish
1 cup cooked long grain brown rice, makes about 2.5 cooked

Whisk together gochujang, ginger, garlic, 2 tbs mirin, honey and sesame oil and set aside. Put your rice on to cook. Heat grapeseed oil in frying pan or wok and cook chicken till just done. Don't crowd chicken, do in batches if need be. When chicken is all cooked deglaze the pan with 2 tbs mirin. Next add all cooked chicken back to pan, pour over the sauce, and cook till bubbly and thickened and serve over your rice. Garnish with sesame seeds and sliced scallions. I didn't have any scallions so they were omitted. Enjoy !