claire freehafer

ingredients

• rice
• 1 lb boneless, skinless chicken thigh, cut into bite-size pieces
• 1 large or 2 small carrots, cut in half lengthwise then diagonally into ¼-inch-thick slices
• 1 leek, cut diagonally into ½-inch slices
• 1 medium yellow onion, sliced ¼-inch-thick
• 2 cloves garlic, minced
• 2 tbsp gochujang
• 1 ½ tsp soy sauce
• 1 tsp paprika
• 1 tsp sesame oil
• 1 tsp vegetable oil
• sesame seeds

instructions

1. add chicken to a bowl with the sesame oil. toss until well coated and set aside.

2. in a small bowl, combine gochujang, soy sauce, and paprika together.

3. in a wok or large skillet over medium-high heat, add vegetable oil. once hot, add garlic and cook until fragrant. then add chicken thighs and cook for 2-3 minutes.

4. add carrots, leeks, onion, and gochujang mixture. cook for 4-6 minutes, stirring frequently.

5. ptionally garnish with sesame seeds. serve warm with rice if desired.