Gochujang Glazed Chicken with Carrots and Leeks

Instructions

1. 1

   In a bowl, mix gochujang, honey (or brown sugar), soy sauce, and minced garlic to create a glaze.

2. 2

   Heat vegetable oil in a large pan or wok over medium-high heat.

3. 3

   Add the sliced chicken to the pan, seasoning with salt and pepper. Stir-fry until the chicken is cooked through (about 5-7 minutes).

4. 4

   Add the sliced red pepper, carrot, and leek to the pan, and stir-fry for another 3-4 minutes until the vegetables are tender-crisp.

5. 5

   Pour the gochujang glaze over the cooked chicken and vegetables, tossing to coat evenly. Cook for an additional 2 minutes until everything is well combined and heated through.

6. 6

   Remove from heat and serve immediately, garnished with sesame seeds and chopped green onions if desired.

7. 7

   In a mixing bowl, blend gochujang, honey, soy sauce, and rice vinegar (if using) to form a marinade.

8. 8

   Marinate the diced chicken in this mixture for at least 15 minutes.

9. 9

   Heat vegetable oil in a skillet over medium heat. Add the marinated chicken and cook until browned and cooked through (approximately 7-8 minutes).

10. 10

    Add chopped red pepper, sliced carrot, and chopped leek to the skillet, stirring frequently. Sauté for about 5 minutes, until vegetables soften.

11. 11

    Adjust seasoning with salt and pepper. Drizzle with a bit of sesame oil if desired for extra flavor.

12. 12

    Serve hot, garnished with cilantro if using.