This dish is simple and fast to prepare. Including a large number of steamed vegetables makes this a healthy weekday meal and the gochujang + gochugaru adds a depth of flavour to the chicken.
Ingredients
For chicken
- 1.5 -2 pound skinless, boneless chicken thighs or breasts. Thighs will work better in terms of staying moist but if focusing on fitness breast is higher in protein per gram.
- 3.5 tablespoons soy sauce
- 2 tablespoons neutral oil (I use grapeseed)
- 3 tablespoons gochujang bean paste
- 1.5 tablespoon sesame oil
- 6 cloves garlic, minced
- 1.5-2 inch piece ginger, peeled and minced
- 1 tablespoon gochugaru Korean red chili flakes can substitute any low heat chili powder if needed
For vegetables
- 1-2 medium or large heads of broccoli
- 1-3 red bell peppers
- 1/2 lemon
Instructions
- Combine soy sauce, gochujang , sesame oil, garlic, ginger, and gochugaru in a large bowl. Mix until chili paste is dissolved and marinade is uniform. Add chicken and stir to coat.
- Cover with plastic wrap and refrigerate at least 30 minutes and up to 2 hours. Before cooking bring up to room temperature if possible.
- Heat cast iron add add oil bring to temperature.
- Working in batches fry the chicken on medium-high heat until slightly until colored and no longer pink in the center (a food thermometer should read least 165 degrees F or 74 degrees C when inserted in the center). During the last batch, sprinkle salt and MSG on the vegetables and steam.
- Squeeze the juice of half a lemon over the vegetables.
- Serve over rice.