Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a medium bowl, whisk together 2 tablespoons finely minced fresh lemongrass, 3 tablespoons gochujang, 2 tablespoons low-sodium soy sauce, 1 tablespoon honey, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, 3 cloves minced garlic, and 1 teaspoon grated fresh ginger to form the marinade.

2. 2

   Add 450 grams boneless, skinless chicken thighs to the bowl, ensuring each piece is fully coated with the marinade, then cover and refrigerate for at least 30 minutes to allow the flavors to meld.

3. 3

   Heat 1 tablespoon vegetable oil in a large non-stick pan or cast-iron skillet over medium-high heat until shimmering, then carefully add the marinated chicken thighs and pan-sear for 5-7 minutes per side until deeply caramelized and cooked through.

4. 4

   Remove the cooked chicken from the pan and set it aside on a cutting board to rest, loosely tented with foil.

5. 5

   In the same pan, without cleaning, add 0.5 finely diced medium yellow onion and sauté for 3 minutes until softened and translucent, scraping up any browned bits from the bottom of the pan.

6. 6

   Stir in 1 cup chopped kimchi and 2 cups cooked medium-grain rice into the pan, mixing everything thoroughly and cooking for 5-7 minutes until the rice is heated through and develops a slight crispness.

7. 7

   Slice the pan-seared chicken into desired strips or bite-sized pieces and serve immediately alongside the spicy kimchi fried rice, garnished with 2 sliced green onions and 1 teaspoon toasted sesame seeds.