Chili Ginger Gochujang Chicken over Steamed Sticky Rice

Spice up your dinner with chili ginger gochujang chicken, served over steamed sticky rice for a delightful meal.

Ingredients

• 1 cup sticky rice
• 1 1/2 pounds boneless skinless chicken thighs, cut into pieces
• 1/3 cup gochujang
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 2 tablespoons ginger, minced
• 2 cloves garlic, minced
• 1 red chili pepper, sliced
• 1 tablespoon sesame oil
• 2 tablespoons vegetable oil
• green onions, sliced (for garnish)
• sesame seeds (for garnish)

Instructions

1. Rinse the sticky rice until the water runs clear and soak for 30 minutes. Then steam the rice until cooked, about 20 minutes.
2. In a bowl, mix gochujang, soy sauce, honey, minced ginger, and minced garlic to create the marinade.
3. Add the chicken pieces to the marinade, ensuring they are well-coated. Let it marinate for at least 30 minutes in the refrigerator.
4. Heat vegetable oil in a large skillet over medium-high heat. Add marinated chicken in batches, ensuring not to crowd the pan, and cook until browned and cooked through, about 6-8 minutes per batch.
5. Once all the chicken is cooked, add the sliced red chili pepper and sesame oil to the skillet. Stir for another 2 minutes.
6. Serve the chicken over steamed sticky rice, garnishing with sliced green onions and sesame seeds.

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