Sticky Gochujang Chicken & Brothy Rice
A comforting and balanced dish with chicken marinated in Korean sauce and aromatic rice in broth.
Time: 25 min · Servings: 2 · Calories: 923 kcal
Ingredients
- 525 units chicken thigh
- 15 tablespoon of gochujang paste
- 15 tablespoon of oyster sauce
- 5 teaspoon of dark soy sauce
- 75 units onion
- 60 units scallion
- 200 units pak choi
- 5 teaspoon of ginger
- 10 clove of garlic
- 5 units chili pepper
- 500 ml chicken broth
- 10 teaspoon of fish sauce
- 10 teaspoon of soy sauce
- 300 g jasmine rice
Method
- Chop the chicken thighs.
- In a bowl, mix the gochujang paste, oyster sauce, and dark soy sauce to create the marinade.
- Add the chicken to the bowl and stir to coat well with the mixture.
- Chop the onion, scallions, garlic, and chili pepper.
- Chop the pak choi.
- Heat a large pan over medium-high heat.
- Cook the marinated chicken until well browned and cooked through.
- Remove the chicken from the pan and set aside.
- In the same pan, add the onion, garlic, chili pepper, and ginger, sautéing until fragrant.
- Pour in the chicken broth, fish sauce, and soy sauce.
- Add the cooked jasmine rice and pak choi to the broth.
- Simmer until the pak choi is tender and the broth has integrated with the rice.
- Add the reserved chicken to the pan and cook everything together for another minute to heat through.
- Serve the brothy rice in a deep bowl.
- Garnish with chopped scallions on top.
Categories: Rice & Pasta · All recipes
More recipes
- Chicken and Red Bean Burrito
- Crispy Air Fryer Chicken Wrap
- Turmeric Milk Drink
- Dirty Italian Martini
- Creamy Coconut Curry Chicken
- Crying Tiger Steak Sandwich
- Sweet and Savory Glazed Chicken with Brothy Rice
- Mediterranean Beef Shawarma Roast
- Minced Beef Fried Rice
- Chilli oil scrambled eggs on toast
- Sheet Pan Enchiladas
- Slow Cooker Beef and Broccoli