Korean Spicy Chicken

Step 1

Cook enough rice to have 2½ cups of cooked rice. 1 cup of dry rice will make around 2-3 cups of cooked rice depending on what kind you use.

Step 2

Cut your chicken into thin slices of about ⅛-¼" thick. If your meat is partially frozen it will be easier. Add to a large bowl.

Step 3

Mix the chicken with the soy sauce, gochujang, sesame oil, sugar, and maple syrup. Allow to marinate while you cut and cook the vegetables.

Step 4

Wash and cut your zucchini and carrot into matchstick sized pieces. Cut your onion into thin slices.

Step 5

Heat a skillet over medium high heat and add a bit of oil. Add in the onion, carrots, and ginger and allow to develop color. After a couple of minutes add in the garlic and zucchini and cook for an additional 1-2 minutes, adding oil if needed.

Step 6

Remove the vegetables from the pan and return the pan to the heat. Add in the chicken and cook for a few minutes on each side.

Step 7

When the chicken is about 80% of the way cooked, add in the stir fry vegetables and mix. Finish cooking until the chicken is cooked through. Season with salt and pepper.

Step 8

If you are using fresh broccoli, steam it on the stove until it is soft. If using frozen, follow the instructions on the packaging.

Step 9

This recipe makes 5 servings. Add ½ cup of rice to each dish and divide the remaining ingredients evenly.