chicken
Prep Time: 10 minutes
Cook Time: 20 minutes
Serves: 4

Ingredients:

• 3 tbsp Gochujang paste
• 3 tbsp white miso
• 1 1/2 tbsp mirin or honey
• 1 1/2 tbsp rice vinegar
• 1 1/2 tbsp toasted sesame oil
• 4 cloves garlic, diced
• 1 - 2 cm grated fresh ginger
• 2 tbsp water
• 0.6 kg boneless skinless chicken thighs
• 1 bunch green onion
• 1 cup white rice
• 1 or 2 crowns broccoli

Steps:

1. Mix together sauce ingredients in a bowl:
   • Gochujang paste
   • white miso
   • mirin or honey
   • rice vinegar
   • toasted sesame oil
   • 1/2 of the diced garlic
   • grated fresh ginger root
   • water
2. Rinse the rice in a strainer to remove the starch. Put the rice in a pot with 2 cups of water. Bring to a boil, then reduce to low for 15 minutes. Remove from heat when done and fluff with fork.
3. Put chicken in a bowl and add 1/4 cup of the sauce and toss to coat. Prepare a grill or place a lightly oiled skillet over medium high heat.
4. Cook the chicken about 5 minutes per side until the chicken is cooked through. Transfer to a cutting board and let rest for 10 minutes before slicing into 1/2“ thick strips.
5. Wash and cut the broccoli into bite sized pieces
6. Sautee the broccoli with some olive oil and remainder of the diced garlic.
7. Serve the chicken sprinkled with green onion and drizzled with additional sauce with rice and broccoli.