Step 1

Chop and prepare all the vegetables and chicken thighs.

Step 2

Prepare the rice: Boil water and add uncooked rice, sesame oil, garlic powder, and salt. Give it a stir. Put on the lid and cook for 17 minutes over low heat (or as per package instructions). Set aside for 5 minutes, then fluff it with a fork.

Step 3

Heat canola oil in a skillet over medium-high heat. Cook chicken pieces, half of the garlic, salt and gochujang for 2 minutes on each side. Stir often. Set aside. In order to not overcrowd the pan, you might want to do this in two batches.

Step 4

Meanwhile, make the sauce in a saucepan. Over medium-high heat, bring brown sugar and rice wine vinegar to a boil. Stir in gochujang and ginger and cook until it thickens. About 15-20 minutes. Stir in sesame oil at the end.

Step 5

In the same skillet as for the chicken, cook the vegetables. Reduce the heat to medium, add the rest of the garlic, cook for 30 seconds, then add in the bell pepper, zucchini and white part of the spring onion. Cook for 5-7 minutes or until the bell pepper is getting soft. Add in the napa cabbage and most of the green part of the spring onion the last minute.

Step 6

Pour the sauce on to the chicken and vegetables and coat well. If the sauce is a little too thin, mix 1 teaspoon cornstarch with 2 tablespoons water and stir into the sauce.

Step 7

Serve the gochujang stir-fry over a bowl of sesame rice. Garnish with some of the green part of the spring onion and sesame seeds.