Ingredients
Method
Chicken
- Add the garlic, ginger, soy sauce, lime juice, gochujang, sesame oil, and honey to a blender. Blend until smooth, about 20 seconds.2 cloves garlic, ½ inch fresh ginger, ⅓ cup soy sauce, 1 lime, 2 tablespoons gochujang, 1 tablespoon sesame oil, 1 tablespoon honey
- Pour the marinade over the chicken pieces in a bowl or zip-top bag. Toss to coat. Refrigerate 30 minutes, or up to 4 hours.1 pound boneless skinless chicken thighs
- Set a large skillet over medium-high heat. Let it get properly hot before the chicken goes in.
- Add the chicken in a single layer, letting excess marinade drip off first. Cook 3 to 4 minutes per side until charred at the edges and the internal temperature hits 165F. Work in two batches if your pan is crowded.
Cilantro Edamame Rice
- In a bowl, heat the cooked rice and edamame together until steaming, about 2 minutes in the microwave.2 cups cooked rice, 1 cup shelled edamame
- Add the butter and lime juice to the hot rice. Mix until the butter melts, then toss in the minced cilantro. Salt to taste.2 tablespoons butter, 1 handful fresh cilantro, 2 tablespoons lime juice, 1 teaspoon salt
- Spoon the chicken over the rice. Top with sesame seeds, extra cilantro, and lime wedges.toasted sesame seeds, extra cilantro, lime wedges
Notes
- No need to marinate, just blend the marinade, toss it in the chicken and cook.
- Do not crowd the skillet, cook in two batches if you need to.
- Air fryer option: 400F for 10 to 12 minutes, shaking halfway.
- Grill option: thread onto skewers and grill over medium-high heat 3 to 4 minutes per side.
- Store cooked chicken and rice separately for up to 4 days.