Ingredients

The following ingredients have 4 Servings
  • 2 pounds boneless skinless chicken thighs, trimmed of fat and cut into 1/2-inch strips
  • 1 large bunch of green onions, cut in half crosswise so the bottoms (white and light green part) are separate from the dark green tops. Cut the bottoms into 1/2-inch pieces. Slice the tops thinly.
  • 1/3 cup Gochujang (Korean chili sauce)
  • 2 1/2 tablespoons low sodium soy sauce
  • 2 tablespoons of minced ginger root (from a 3-inch piece)
  • 2 tablespoons minced garlic (about 6 large cloves)
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon brown sugar
  • 1/3 cup water
  • 8-10 ounces of fresh baby spinach leaves
  • 1 tablespoon toasted sesame seeds
  • 3 cups of cooked rice (white or brown) to serve with the stew

Instruction

  • Put the chicken, green onion bottoms and all the marinade ingredients: Gochujang,  soy sauce, sesame oil, ginger, garlic and brown sugar, into a bowl and stir to combine. Cover and marinate for 30 minutes.
  • Heat 1/3 cup water over high heat in a Dutch oven or a heavy pot with a lid. As soon as the water boils, add the chicken and all the marinade ingredients. Bring to a boil. Lower the heat to a simmer. Cover and cook for 20 minutes. Give the stew a stir and cook, uncovered, for 10 minutes more, to thicken the sauce.
  • While the stew is simmering, get your rice cooking.
  • Remove stew from heat and immediately add green onion tops and spinach to the pot. Stir and toss until the spinach has wilted from the heat of the stew.
  • Divide the stew among shallow bowls. Sprinkle with sesame seeds. Serve with rice.