Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Combine 1.5 lbs boneless, skinless chicken thighs with 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon grated fresh ginger, and 2 minced garlic cloves in a bowl; marinate for 20 minutes.

2. 2

   In a separate small bowl, whisk together 3 tablespoons gochujang, 2 tablespoons tahini, 1 tablespoon honey, 1 tablespoon soy sauce, 1 tablespoon rice vinegar, and 1 teaspoon sesame oil to create the glaze.

3. 3

   Heat 2 tablespoons vegetable oil in a large non-stick pan over medium-high heat until shimmering.

4. 4

   Add the marinated chicken thighs to the hot pan and pan-sear for 6-8 minutes per side, until cooked through and deeply golden brown.

5. 5

   Pour the prepared tahini-gochujang glaze over the cooked chicken, tossing gently to coat evenly, and cook for an additional 2-3 minutes until the glaze slightly thickens and adheres beautifully to the chicken.

6. 6

   In a separate pan, heat 1 teaspoon sesame oil over medium heat, add 3 heads of quartered baby bok choy, and sauté for 3-5 minutes until tender-crisp, seasoning with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

7. 7

   Serve the Pan-Seared Gochujang-Tahini Dak-gui immediately, garnished with 1 teaspoon sesame seeds, alongside the perfectly sautéed sesame bok choy.