Description
A quick and flavorful gluten-free chicken dish using soy sauce and gochujang paste.
Ingredients
Scale
- 3–4 tablespoons soy sauce (I use regular but you can use lite and add salt; use tamari or coconut aminos to keep gluten-free)
- 1–2 tablespoons gochujang paste
- 1 teaspoon toasted sesame seeds
- 1 teaspoon cornstarch
- 1 teaspoon ground ginger (or to taste or 1–2 teaspoons freshly grated ginger)
- 1/2 teaspoon garlic powder (or to taste)
- 1–1 pounds boneless chicken thighs (diced into bite-sized pieces; boneless skinless chicken breasts may be substituted)
- 1 tablespoon olive oil (or as needed; another neutral oil like avocado oil may be substituted)
- 1 tablespoon granulated sugar (brown sugar may be substituted)
- 1 tablespoon rice vinegar
- 1–2 teaspoons toasted sesame oil
- salt, as needed and to taste
- freshly ground black pepper, as needed and to taste
- sesame seeds, green onions, fresh herbs such as cilantro or basil, red pepper flakes for heat; all are optional and to taste for garnishing
Instructions
- To a medium bowl, add all the sauce ingredients, chicken, toss to combine and coat, and marinate for about 10-15 minutes (or if you have time, 30-60 minutes but place the bowl in the fridge).
- To a large skillet (if you have cast iron, it’s great here), add the oil, chicken (discard excess marinade), and cook over medium-high heat for about 6-7 minutes, or as needed until the chicken is cooked through. Stir and flip frequently to ensure even cooking.
- While the chicken is cooking, to a small bowl or glass measuring cup, add all the sauce ingredients (except the garnishing items) and whisk to combine.
- After the chicken has cooked through, slowly and evenly pour the sauce over the chicken, scrape up any browned bits from the bottom of the skillet, and allow the sauce to simmer for about 1-2 minutes or as needed to thicken it to your liking; stir nearly continuously which will help encourage the sauce to thicken.
- Depending on how much soy sauce you used, and the exact amount of chicken, and your preference for how thick the sauce is, optionally if you want it a bit thicker, sprinkle 1/2 teaspoon cornstarch directly into the sauce as it’s simmering, and continue to stir. The combination of the heat, cornstarch, and stirring will cause the sauce to thicken pretty quickly. Remember that sauce always looks looser in the skillet and as the chicken cools out of the skillet, it will tighten up more.
- Taste, and if desired, add additional salt, pepper, red pepper flakes for heat, additional sesame seeds, green onions, herbs, etc. and serve.
Notes
- This recipe can be easily adjusted for personal preferences and dietary needs.
- Marinating the chicken for longer will enhance the flavor.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg