Gochujang is an indispensable Korean sauce based on fermented soybeans and chiles. You'll find it in Asian markets, or seek out Annie Chun's brand, which is more widely available.
- 1/3 cup gochujang (Korean chile sauce)
- 1/4 cup (1/2-inch) slices green onion bottoms
- 2 1/2 tablespoons lower-sodium soy sauce
- 2 tablespoons minced fresh garlic
- 2 tablespoons minced peeled ginger
- 2 tablespoons dark sesame oil
- 1 tablespoon brown sugar
- 3/4 teaspoon crushed red pepper
- 2 pounds skinless, boneless chicken thighs, cut into 1/2-inch strips
- 1 1/2 cups uncooked short-grain white rice
- 1 1/2 cups water
- 1/3 cup water
- 3/4 cup (1 1/2-inch) slices green onion tops
- 1 (5-ounce) bag fresh baby spinach
- 1 tablespoon toasted sesame seeds
Total: 1 Hour, 25 Minutes
- 1. Combine the first 8 ingredients in a large bowl. Stir in chicken. Cover and marinate 30 minutes.
- 2. Place rice in a medium saucepan; cover with water to 2 inches above rice. Stir rice; drain. Repeat procedure twice. Add 1 1/2 cups water to drained rice in pan. Bring to a boil over medium-high heat. Cover, reduce heat, and simmer for 20 minutes. Remove from heat; let stand 10 minutes.
- 3. While rice cooks, bring 1/3 cup water to a boil in a Dutch oven. Add chicken mixture; bring to a simmer. Cover, reduce heat, and simmer 20 minutes. Uncover and simmer 10 minutes or until mixture thickens, stirring occasionally. Remove from heat; stir in green onion tops and spinach. Sprinkle with sesame seeds. Serve with rice.
- Calories: 433
- Fat: 12g
- Saturated fat: 2.2g
- Monounsaturated fat: 3.9g
- Polyunsaturated fat: 3.6g
- Protein: 33.5g
- Carbohydrate: 45.2g
- Fiber: 2.9g
- Cholesterol: 125mg
- Iron: 6.3mg
- Sodium: 649mg
- Calcium: 54mg