Spicy Chicken Stir-Fry

Dakgalbi

Ingredients

• 1.5 lb Chicken thighs (boneless, cubed)
• 3 tablespoons Gochujang
• 1 tablespoon Gochugaru
• 2 tablespoons Soy sauce
• 1 tablespoon Sugar
• 4 cloves Garlic (minced)
• 2 cups Cabbage (chopped)
• 1 medium Sweet potato (sliced) (optional)
• 1 cup Rice cakes (cylinder) (optional)
• 1 medium Onion (sliced)
• 2 stalks Green onion
• 2 tablespoons Vegetable oil

Instructions

1. Make the sauce: mix gochujang, gochugaru, soy sauce, sugar, and garlic in a bowl. Add the cubed chicken and marinate for at least 10 minutes.
2. Heat oil in a very large pan or flat griddle over high heat. Add the marinated chicken and spread in a single layer. Cook without stirring for 3 minutes to get a sear.
3. Add cabbage, onion, sweet potato (if using), and rice cakes (if using). Stir-fry everything together for 10-12 minutes until the chicken is cooked through and vegetables are tender.
4. Add green onion, toss once more, and serve directly from the pan with bowls of rice.

From K-Kitchen — koreanhomecook.com