Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, combine the 1.5 pounds of chicken thigh pieces with 3 tablespoons of gochujang, 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 4 minced cloves of garlic, 1-inch grated piece of fresh ginger, 1 tablespoon of rice vinegar, and 1 teaspoon of sumac powder.

2. 2

   Stir well to coat the chicken evenly and let it marinate for at least 20 minutes at room temperature, or up to 2 hours in the refrigerator.

3. 3

   Heat 1 tablespoon of neutral cooking oil in a large wok or skillet over medium-high heat until shimmering.

4. 4

   Add the marinated chicken to the hot wok in a single layer and stir-fry for 5-7 minutes until browned and cooked through.

5. 5

   Remove the cooked chicken from the wok and set it aside, then add the 1 large thinly sliced yellow onion and stir-fry for 3-4 minutes until softened.

6. 6

   Return the chicken to the wok along with the 2 quartered heads of baby bok choy and the remaining 1 teaspoon of sumac powder, then toss everything together and cook for another 3 minutes until the bok choy is tender-crisp.

7. 7

   Transfer the stir-fry to serving plates, garnish with 3 chopped scallions and 1 teaspoon of sesame seeds, and serve immediately.