Gochujang Chicken for a Weeknight Skillet

Gochujang Chicken for a Weeknight Skillet is filed under Chicken and built around chicken thighs and breasts; boneless and skinless, ground ginger, and onion powder. Plan on 4 servings.

Count on 15 minutes of prep, 20 minutes of cooking, about 35 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

For the chicken

• 1 pound chicken thighs and breasts; boneless and skinless
• 1 teaspoon ground ginger
• 1 teaspoon onion powder
• kosher salt to taste
• 2 teaspoons gochujang
• 3 tablespoons hoisin
• 1 tablespoons rice wine vinegar

For the stir-fry

• 1 medium onion
• 8 ounces baby bella mushrooms
• 2 heads broccoli
• 1 ½ tablespoons garlic minced
• 2 teaspoons fresh ginger minced or store-bought paste
• 6-9 baby bok choy
• vegetable oil for sautéing

How the cooking goes

Mix the Sauce

1. In a small bowl combine gochujang, hoisin sauce, and rice wine vinegar. Stir or whisk together and keep it to one side.

Prep the Vegetables

1. Slice the onions in half through the root then then peel each half. Place the cut side down on a cutting board and slice into slivers. Remove the stems from the mushrooms and slice into slivers as well.

Cook the Veggies

1. In a large sauté pan, add a tablespoon of vegetable oil or olive oil and cook sliced mushrooms over a lively flame until they take on a little color.
2. Put onions to the pan, adding more oil if needed. Lower the heat to medium and sauté until softened. Season with salt and pepper. While those cook, prep the broccoli (into florets) and baby bok choy (slice in half lengthwise if large). Rinse and drain.
3. Put broccoli and a splash of water. Cover and steam until just tender. Add garlic, ginger, then bok choy in batches, tossing and seasoning as needed.

Sear and Sauce the Chicken

1. Once you are done adding the vegetables, use the cutting board to trim any excess fat from the thighs and cut breasts into thigh sized chunks.
2. Season the chicken with kosher salt and ground ginger and ground onion.
3. In a large sauté pan, heat 1 tablespoon vegetable oil or olive oil over a lively flame. Once the oil is hot, add the chicken to the pan trying to keep at least an inch between each piece. Brown on the first side then flip and brown on the other side.
4. Once the second side has browned add the sauce over top of the chicken.
5. Flip and stir the chicken so that both sides are coated. Cover the pan, lower the heat to low or medium-low and cook until chicken is cooked through. Serve with sautéed vegetables, brown rice and the pan sauce.

After it comes off the heat

Cool the pot before it goes into the refrigerator. It reheats gently on the stove the next day.

If you want another plate from Chicken, open Chicken with Shallots for a Weeknight Skillet and Ground Chicken Tacos for a Weeknight Skillet.