Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Thinly slice 600 grams of boneless, skinless chicken thighs into bite-sized pieces and set aside in a medium bowl.

2. 2

   Finely mince the tender part of 2 stalks of fresh lemongrass, 3 cloves of garlic, and 1 tablespoon of fresh ginger, then combine them in a small bowl to form an aromatic paste.

3. 3

   In a separate bowl, whisk together 3 tablespoons of gochujang, 2 tablespoons of soy sauce, 1 tablespoon of honey, 1 tablespoon of rice vinegar, 1 teaspoon of sesame oil, and 1 tablespoon of cornstarch to create the stir-fry sauce.

4. 4

   Heat 2 tablespoons of cooking oil in a large wok or skillet over high heat, then add the prepared lemongrass-garlic-ginger paste and stir-fry for 30 seconds until fragrant.

5. 5

   Add the sliced chicken thighs to the wok and stir-fry for 5-7 minutes until the chicken is cooked through and lightly browned on all sides.

6. 6

   Incorporate 1 medium sliced yellow onion, 1 medium sliced red bell pepper, and 1 large julienned carrot into the wok, stir-frying for another 3-4 minutes until the vegetables are tender-crisp.

7. 7

   Pour the whisked stir-fry sauce into the wok, tossing continuously for 1-2 minutes until the sauce thickens and evenly coats all the ingredients.

8. 8

   Garnish the dish with 3 sliced scallions and 1 teaspoon of toasted sesame seeds before serving immediately with steamed rice.