Easy Korean Chicken

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Ever since I was introduced to Gochujang, the delicious Korean chili paste, I have been obsessed with finding different ways to use it. It started with Korean pork tacos and now I am excited to share with you an easy Korean chicken.

This dish is so easy to make and perfect for a quick weeknight meal. I usually toss in some broccoli with it to get my vegetables but it is delicious on its own too. Serve it with cauliflower rice for low carb or, like I did here, a long grain rice simmered in coconut milk for a little creaminess to pair with the spice.

Ingredients for Easy Korean Chicken:

1/4 cup grated Asian pear (substitute apple sauce if desired)
3 Tbsp honey
1/4 cup soy sauce (substitute tamari for gluten free and coconut aminos for paleo)
4 tsp sesame oil
1-2 Tbsp Gochujang
1 tsp grated fresh ginger
3 cloves garlic
1 lb boneless, skinless chicken breast, cut into chunks
Salt and pepper to taste
2 green onions, sliced
1/2 Tbsp sesame seeds

Let’s Make It:

1. In a small bowl, whisk together Asian pear, honey, soy sauce, 2 tsp sesame oil, Gochujang, ginger and garlic. Set aside.

2. Heat remaining 2 tsp sesame oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper. Working in batches if needed, cook chicken in skillet for 3-5 minutes. Stir in soy sauce mixture and simmer for 5-7 minutes or until sauce is slightly thickened and chicken is done. Top with sliced green onions and sesame seeds when serving.

When making this, definitely start out with a smaller amount of the chili paste and increase it to your desired level of spiciness. If you want to add vegetables and make this a stir fry, just toss them in when you add the sauce mixture and they should be perfectly cooked by the time your done simmering.

Essential Items for this Recipe:

Large Skillet // Chef’s Knife // Grater // Whisk // Gochujang