Ingredients:

  • 3 tbsp Gochujang
  • 2 tbsp low sodium Soy sauce
  • 1 tbsp Rice vinegar
  • 1 tbsp Honey
  • 1 tsp Toasted sesame oil
  • 1 tsp Grated fresh ginger
  • 1.5 lbs Boneless, skinless chicken breast, cut into 1-inch cubes
  • 1 tbsp Cornstarch
  • 0.5 tsp Black pepper
  • 2 cups Short-grain white rice
  • 2.5 cups Chicken bone broth
  • 3 cloves Garlic, minced
  • 2 Green onions, white and green parts separated
  • 1 tbsp Neutral oil

Instructions:

  1. Rinse the short-grain rice under cold water until the water runs clear. Drain thoroughly in a fine-mesh strainer.
  2. In a small bowl, whisk together the Gochujang, soy sauce, rice vinegar, honey, sesame oil, and grated ginger to create the glaze.
  3. Toss the chicken cubes with cornstarch and black pepper in a bowl. Add 2 tablespoons of the prepared glaze and stir to coat. Let marinate for 5 minutes.
  4. Heat neutral oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add chicken in a single layer and sear for 3-4 minutes until the edges are golden and the starch has turned opaque. Remove chicken from the pot and set aside.
  5. In the same pot, sauté minced garlic and the whites of the green onions for 1 minute until fragrant. Add the rinsed rice and chicken bone broth, scraping the bottom of the pan to release any browned bits.
  6. Place the seared chicken on top of the rice and pour the remaining Gochujang glaze over the chicken. Cover with a tight-fitting lid.
  7. Reduce heat to low and simmer for 15 minutes. Turn off the heat and let the pot sit covered for an additional 5 minutes to finish steaming. Garnish with green onion tops before serving.