Description
A sticky, spicy-sweet high-protein chicken dish coated in a glossy gochujang sauce that’s bold, comforting, and perfect for meal prep.
Many people have different sauce preferences. Know that this dish is quite sauce-heavy! If you want it to have less sauce, I recommend decreasing the bone broth and cornstarch by half.
Ingredients
Units
Scale
For the Chicken:
- 1 lb boneless, skinless chicken thighs, cubed
- Salt & pepper, to taste
- 1 tsp oil (for cooking)
- 3 green onions
- 1/2 cup bone broth
- 1 tbsp rice vinegar
- 1 tbsp gochujang
- 1/2 tbsp gochugaru (adjust to spice preference)
- 3/4 tbsp honey
- 1 1/2 tbsp soy sauce
- 1/2 tbsp cornstarch
Instructions
- In a bowl, whisk together bone broth, rice vinegar, gochujang, gochugaru, honey, soy sauce, and cornstarch until smooth and fully combined.
- Heat oil in a large skillet over medium-high heat. Add cubed chicken, season with salt and pepper, and cook until browned and cooked through, about 6 – 8 minutes.
- While your chicken is cooking, chop your green onions into two-inch pieces.
- Pour the sauce directly into the pan with the chicken. Stir well and bring to a simmer. Toss in your green onions.
- Let simmer for 2 – 4 minutes, stirring occasionally, until the sauce thickens into a glossy glaze that coats the chicken.
- Serve hot over rice or vegetables, and garnish with sesame seeds or green onions if desired.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 3
- Calories: 380
- Protein: 35