Ingredients

• 0.33 cups gochujang
• 4 tablespoons soy sauce
• 2 tablespoons sweet rice wine
• 2 tablespoons honey
• 3 cloves garlic , grated
• 1 teaspoon sesame oil , or more to taste
• 1 teaspoon freshly grated ginger
• 1 tablespoon canola oil
• 2 pounds boneless chicken thighs , cut into bite-size pieces
• 1.5 teaspoons toasted sesame seeds
• 3 tablespoons green onions
• 6 cups cooked rice

Instructions

1. 1 Gather all ingredients.
2. 2 Stir together gochujang, soy sauce, sweet rice wine, honey, garlic, sesame oil, and ginger in a small bowl.
3. 3 Heat oil over medium-high in a wok or large skillet. Add half of the chicken to the wok; cook and stir over medium-high until chicken is no longer pink, about 5 minutes.
4. 4 Remove chicken from the wok. Repeat with remaining chicken. Returnall cooked chicken pieces to the wok.
5. 5 Stir sauce well. Add to the wok; cook and stir until sauce has thickened and is bubbly, about 3 minutes.
6. 6 Top with sesame seeds and green onions. Serve immediately with rice.

Nutrition per serving