Gochujang Chicken Thighs

Ingredients

• 0.5 tbsp Gochujang (for the sauce)
• 0.5 tbsp Minced Garlic (for the sauce)
• 2 tsp Sweetener (low calorie sweetener for the sauce)
• 5 g Honey (for the sauce)
• 2 tsp Garlic Powder (for the sauce)
• Salt and Pepper (to taste, for the sauce)
• Water (a splash, for the sauce)
• 250 g Skinless Chicken Thighs (cut into bite sized cubes)
• 2 tsp Garlic Powder (for seasoning the chicken)
• Salt and Pepper (to taste, for seasoning the chicken)
• Cooking Spray (for frying)
• 125 g Cooked White Rice (up to 150g)
• 1 Cucumber (sliced (will use about half for the meal))
• 1 tsp Garlic Powder (or minced garlic, for salad)
• 5 ml Sesame Oil (for salad)
• 5 ml Soy Sauce (for salad)
• Gochugaru (a pinch, or chili powder, for salad)
• Green Onions (for salad and garnish)
• Sesame Seeds (for salad and garnish)
• Salt and Pepper (to taste, for salad)

Steps

1. 1

   Into a bowl, add 1/2 Tbsp gochujang, 1/2 Tbsp minced garlic, 2 tsp sweetener, 5g honey, 2 tsp garlic powder, salt and pepper to taste, and a splash of water. Mix well to create the sauce.

2. 2

   Prepare the cucumber salad by adding 1 sliced cucumber, 1 tsp garlic powder (or minced garlic), 5ml sesame oil, 5ml soy sauce, a pinch of gochugaru (or chili powder), chopped green onions, sesame seeds, and salt and pepper to taste into a container. Mix well and set aside.

3. 3

   Cube the skinless chicken thighs into bite-sized pieces.

4. 4

   Season the chicken cubes with 2 tsp garlic powder and salt and pepper to taste.

5. 5

   Place a pan over medium-high heat and spray with cooking spray.

6. 6

   Add the chicken thighs to the pan and cook until they develop a golden exterior on all sides.

7. 7

   Add the prepared gochujang sauce mixture to the pan and stir to evenly coat the chicken.

8. 8

   Continue cooking until the sauce reduces and turns into a sticky glaze that clings to the chicken.

9. 9

   Serve the chicken on top of the cooked white rice.

10. 10

    Top with additional sesame seeds and green onions, and serve with the cucumber salad on the side.

Notes

The cucumber salad recipe makes enough for two portions; you will use about half for this meal. The nutritional information provided (568 Calories, 54g Protein, 51g Carbs, 14g Fat) is for the complete single serving meal including rice and salad.

Nutrition per serving

• main
• high-protein
• weight loss
• healthy
• pan-fried
• korean
• spicy