1/3 cup gochujang (Korean hot pepper paste)
4 tablespoons sodium-reduced soy sauce
2 tablespoons sweet rice wine (mirin)
2 tablespoons honey
3 cloves garlic, grated
1 teaspoon sesame oil, or more to taste
1 teaspoon freshly grated ginger
1 tablespoon canola oil
2 pounds skinless, boneless chicken thighs, cut into bite-size pieces
1 1/2 teaspoons toasted sesame seeds
3 tablespoons thinly bias-sliced green onions
6 cups cooked rice
Gather all ingredients.
Stir together gochujang, soy sauce, sweet rice wine, honey, garlic, sesame oil, and ginger in a small bowl
Heat oil over medium-high in a wok or large skillet. Add half of the chicken to the wok; cook and stir over medium-high until chicken is no longer pink, about 5 minutes.
Remove chicken from the wok. Repeat with remaining chicken. Return
all cooked chicken pieces to the wok.
Stir sauce well. Add to the wok; cook and stir until sauce has thickened and is bubbly, about 3 minutes.
Top with sesame seeds and green onions. Serve immediately with rice.
