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Korean Chicken Stir Fry

I bought a jar of gochujang, which is a delicious spicy, sweet, savory condiment of fermented soy and spicy peppers. It's used in a lot of Korean dishes and I go through phases of truly craving it. I have quite a few other recipes on the blog if you are wondering what else to do with the jar after making this recipe. It's great to stir into mayonnaise for flavor on a sandwich or burger, you can add a spoonful to soup, or make a delicious sauce for grilled chicken. For today's purposes, I mixed it into a delicious summer vegetable and chicken stir fry. It's really good.

What you need:

For the Sauce:

2.5 tbsp gochujang

1 tbsp maple syrup

1 tbsp soy sauce

1 tsp fish sauce

1 tsp rice vinegar

1/4 tsp sesame oil

3 scallions, chopped white and green parts

2 cloves garlic, thin slices

splash of water

2 cups chopped mixed vegetables (squash, snap peas, carrots, broccoli...whatever you like)

1/2 lb of thinly sliced chicken breast

*rice for serving and kimchi or pickles for garnish

Mix all of the ingredients for the sauce together in a cup or bowl and set aside. Meanwhile heat up your wok or large skillet to medium high heat and add a few tbsp of high heat cooking oil (vegetable, avocado, or coconut). Add your vegetables stirring frequent for 5-10 minutes. When the vegetables have softened a little scoot them to the outer edges and add the chicken. Sear on all sides then incorporate with the vegetables and pour the sauce into the pan. Stir occasionally until the chicken is fully cooked. Sprinkle a spoonful of sesame seeds on top if you have them. Serve with rice and kimchi. Enjoy!

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