1Green onion, sliced diagonally into 3/4-inch diagonal slices
1cupcarrot, grated
1teaspoonsesame oil
5-6baby bok choy, root end trimmed and quartered
1red bell pepper, , cut into 2-inch long, thin slices
4skinless boneless chicken thighs, cut into bit sized pieces
1Tablespooncooking oil
2Tablespoonssoy sauce, low sodium recommended
1/2teaspoonsesame oil
Pinch sugar
1teaspooncornstarch dissolved in 1 Tbsp. water
1-2teaspoonGochujang for topping , or use the Gochujang sauce, below
1teaspoonSesame seeds, plus more for garnish
Additional sesame oil and/or soy sauce, for drizzling
Gochujang sauce:
2TablespoonsGochujang
1 1/2teaspoonwhite granulated sugar, or brown sugar or honey
1 1/2teaspoonsesame oil
1 - 1 1/2Tablespoonswarm water, for thinning sauce to desired consistency
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Instructions
Start rice cooking, adding water as directed on package.
In a small bowl, stir together grated carrot and sesame oil. Prepare rest of the vegetables and keep in separate piles or bowls. Set aside. Cut chicken and set aside.
Heat oil in wok or frying pan over medium-high heat until very hot. Add bell pepper slices and cook, stirring, until tender-crisp. Remove to a separate pile on a large plate. Add a tablespoon of water to the hot wok. Add bok choy and allow to steam for 30 seconds or so, then stir until just wilted. Remove to a separate pile on the plate with the bell peppers.
Add a bit more cooking oil to the wok. Add the chicken and cook, stirring, until cooked through. Add soy sauce, sesame oil and a pinch of sugar. Cook, stirring, for another 45 seconds or so. Stir the cornstarch mixture, then add to the pan. Continue cooking, stirring, until sauce is glossy and thickened. Remove from heat, leaving chicken in wok.
When rice is cooked, divide between two deep bowls. Top with sections of bell pepper, green onion, shredded carrot and bok choy. Divide the warm chicken between the two bowls, piling it in the centre. Top with a dollop of Gochujang Sauce (or just a dollop of Gochujang). Garnish with sesame seeds. *Alternately, you can serve sauce or Gochujang on the side, or substitute with soy sauce or soybean paste.
To eat, mix the toppings with the rice.
Notes
Be sure to read the notes above this Recipe Card, for more tips, options, substitutions and variations for this recipe!