So this is one of those recipes that requires a little more prep, but don't be discouraged! It's one of those; the longer you let it marinate, the more rich and delicious the flavor becomes. So if you're like me, maybe start the marinade on a night or afternoon you're feeling that extra "kitchen motivation," then let your hard work marinate in the frig overnight...or over a couple nights, but no more than 3 days. Then it's just a matter of cutting the veg and adding it all into a deep sautee pan to cook up into a sticky chicken-y and veggie goodness!
This recipe has been adapted from Chef Grant Sato's Griddled or Stir Fried Marinated Chicken.
Chicken Marinade Ingredients:
4 pc chicken thighs (bonesless and skinless or bone-in, skin-on)
1/2 onion sliced
6 cloves of garlic minced
1/4 cup soy sauce
2 Tbsp brown sugar
1 Tbsp Korean chili flakes
1 Tsp ground black pepper
1/2 Tbsp Gochujang (I like to use "Mother In Law's" as this one doesn't have any artificial flavorings or preservatives
Veggie Ingredients:
1 bunch kale, chopped
1 small carrot, 1/4" diagonal slices
1 zucchini, 1/4" slices
1 Anaheim chili, 1/4" slices
1/2 cup homemade bone broth, or water or chicken stock work too
Extra Virgin Olive oil, or a combo of EVOO and Balsamic (like a salad dressing oil) or other preferred cooking oil
Directions:
1. In a medium bowl, combine the chicken marinade ingredients, stir well to coat. Allow this to marinate for at least 1 hr, or up to 3 days.
2. *If you are cooking with bone-in chicken thighs, add oil to your deep sautee pan and add in the thighs and marinade. Cook the thighs for about 4 minutes per side on medium-high heat, then add in the veggies, stir fry for about 3 minutes until they begin to steam. Then add in the broth or water, cover and let cook for 12-15 minutes until the chicken is cooked through. Once it is cooked through, turn off the heat and stir everything together so it is all evenly coated in sauce.
3. *If you are cooking with boneless chicken thighs, add oil to your deep sautee pan and arrange carrots, zucchini and chili around the the edges of the pan, creating a crater in the center, add the kale to the center, then add the chicken with marinade on top of the kale. Turn the heat to medium high and cook covered for about 3 minutes. Then add in the broth or water, stir around and cook covered for 8-12 minutes until chicken is cooked through. Turn off the heat and stir everything together so it is all evenly coated in sauce.
This goes great with rice, or stir fried noodles. :)
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