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Gochujang Chicken or Shrimp with Vegetables

John Whitehead
Healthy Low Carb Gochujang Chicken with Vegetables. I added bok choy as the base and chose to omit brown and white rice for a low carb option. You can use this same recipe to make my Gochujang Shrimp and Vegetable dish.
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Prep Time 15 minutes
Cook Time 5 minutes
Marinade Time 45 minutes
Total Time 1 hour 5 minutes
Course Breakfast, lunch, Main Course
Cuisine Korean
Servings 2 people

Equipment

  • 1 small bowl
  • 1 wok or pan

Ingredients
  

Chicken Marinade

  • 1 whole chicken breast sliced, or 1lb of shrimp
  • 1 tsp chili chrisp
  • ½ tsp fresh ginger
  • 1 whole garlic clove chopped
  • 1 tsp soy sauce
  • 1 tsp corn starch

Gochujang Chicken and Vegetables

  • ¼-⅓ cup carrots I made matchstick
  • ¼-⅓ cup water chestnuts sliced
  • ⅓ cup fresh spinach
  • ¼-⅓ cup red cabbage
  • ¼-⅓- cup sliced red peppers (or any variety)
  • ⅓ cup broccoli
  • 2-3 whole bok choy spears rough chopped
  • ¼ cup green onions chopped

Gochujang Sauce

  • 1-2 tbsp gochujang sauce
  • 1 tbsp Truvia brown sugar, I used honey for the Shrimp version or regular or honey
  • ½-1 tsp fresh ginger
  • 1-2 tsp mirin
  • 1-2 tsp soy sauce
  • ½ tsp corn starch slurry if you want sauce to stick. I did not do this. optional

Instructions
 

Chicken or Shrimp Marinade

  • add sliced chicken (it is easier to do when it is partly frozen) or shrimp
    1 whole chicken breast sliced, or 1lb of shrimp
  • add all ingredients, stir and refrigerate for 45 minutes to overnight.
    1 tsp chili chrisp, ½ tsp fresh ginger, 1 whole garlic clove chopped, 1 tsp soy sauce, 1 tsp corn starch

Gochujang Chicken and Vegetables

  • use 1 tbsp of oil and saute chicken to 75% done on high heat. Remove from pan and set aside.
  • add all vegetables except spinach, bok choy spears, and green onions and saute for 1 minute.
    ¼-⅓ cup carrots I made matchstick, ¼-⅓ cup water chestnuts sliced, ¼-⅓ cup red cabbage, ¼-⅓- cup sliced red peppers (or any variety), ⅓ cup broccoli
  • add spinach and bok choy and saute for 30 seconds to a minute
    ⅓ cup fresh spinach, 2-3 whole bok choy spears rough chopped
  • add chicken/shrimp and green onions
    ¼ cup green onions chopped
  • add sauce and bring to simmer and you are done.
    1-2 tbsp gochujang sauce, 1 tbsp Truvia brown sugar, I used honey for the Shrimp version, ½-1 tsp fresh ginger, 1-2 tsp mirin, 1-2 tsp soy sauce, ½ tsp corn starch slurry if you want sauce to stick. I did not do this.
  • serve and enjoy!

Notes

Feel free to substitute any vegetables or protein in this recipe.

Keyword gochujang, Gochujang chicken, gochujang chicken and vegetables, gochujang paste, healthy curry chicken, korean recipes, low carb