Gochujang Chicken Stir-Fry

Ingredients:

• 2 lb boneless skinless chicken thighs, chopped

• 2 Tbsp cornstarch

• Salt

• 2-3 heads baby bok choy, thinly sliced

• Olive oil

  Sauce

• 1/3 cup soy sauce

• 1/4 cup mirin

• 1/4 cup rice vinegar

• 1 tsp minced garlic

• 3 dashes fish sauce

• 2 Tbsp gochujang

• 1 Tbsp cornstarch

• 1 Tbsp water

  Garnish

• sliced scallion

• sesame seeds

Instructions:

1. Combine salt 2 Tbsp cornstarch, a pinch of salt, and chicken to a large bowl. Mix to coat the chicken.

2. Cover and let sit for 15 min.

3. Meanwhile, combine soy sauce, mirin, rice vinegar, garlic, fish sauce, and gochujang. Make a slurry out of the cornstarch and water and add to the sauce.

4. Heat pan over medium-high heat and add 1-2 Tbsp olive oil to coat

5. Add chicken and, working in batches, cook until golden brown. Set cooked chicken aside.

6. Add sliced bok choy to the pan and cook until softened.

7. Return chicken to the pan and add the sauce.

8. Cook until the sauce coats the chicken and has thickened slightly.

9. Serve over rice and garnish with sesame seeds and scallions

10. Enjoy!