Ingredients with Measurements:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon vegetable oil
- 1/4 cup soy sauce
- 2 tablespoons gochujang (Korean chili paste)
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1/4 teaspoon black pepper
- 2 green onions, thinly sliced
- Sesame seeds, for garnish
Special equipment needed:
- Large mixing bowl
- Skillet or wok
Step-by-step instructions:
1. In a large mixing bowl, combine soy sauce, gochujang, honey, rice vinegar, sesame oil, garlic, ginger, and black pepper. Whisk until well combined.
2. Add chicken to the bowl and toss to coat evenly with the marinade. Cover and refrigerate for at least 30 minutes or up to 2 hours.
3. Heat vegetable oil in a skillet or wok over medium-high heat. Add chicken and marinade to the skillet and cook for 8-10 minutes, stirring occasionally, until chicken is cooked through and sauce has thickened.
4. Remove from heat and garnish with green onions and sesame seeds.
- Time:
Preparation time: 10 minutes
- Marinating time: 30 minutes to 2 hours
- Cooking time: 8-10 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 9g
- Carbohydrates: 15g
- Protein: 27g
Substitutions for ingredients:
- Chicken can be substituted with tofu or shrimp.
- Vegetable oil can be substituted with peanut oil or canola oil.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
Variations:
- Add sliced bell peppers, onions, or mushrooms to the skillet for extra flavor and texture.
- Use different types of chili paste for a different level of spiciness.
- Add a tablespoon of brown sugar for a sweeter taste.
Tips and tricks:
- Make sure to cut the chicken into bite-sized pieces for even cooking.
- Use a non-stick skillet or wok to prevent sticking.
- Serve with steamed rice or noodles for a complete meal.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a bowl with steamed rice and garnish with green onions and sesame seeds.
Garnishes:
- Green onions and sesame seeds
Pairings:
- Serve with steamed rice or noodles.
Suggested side dishes:
- Steamed vegetables, such as broccoli or bok choy.
Troubleshooting advice:
- If the sauce is too thick, add a tablespoon of water to thin it out.
Food safety advice:
- Make sure to cook chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Injo kogi is a Korean dish that is typically made with beef or pork. This recipe is a variation that uses chicken.
Flavor profiles:
- Spicy, sweet, tangy
Serving suggestions:
- Serve as a main dish with steamed rice or noodles.
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Region: Korean