Instructions
Step 1
Cut the 6 Chicken Thighs into bit sized pieces.
Step 2
Cut the 1 large Yellow Onion into long strips. Saute with the 5 Ounces Shredded Carrots in the dutch oven with 2 tablespoon(s) Canola Oil until carrots are tender and onion is translucent. Remove from the dutch oven and set aside.
Step 3
Saute the chicken in the dutch oven with 1 tablespoon(s) Sesame Oil until 165°F.
Step 4
Mix in 2 tablespoon(s) Ginger Paste , 2 tablespoon(s) Minced Garlic, 2 tablespoon(s) Gochujang Chili Paste, 1 tablespoon(s) Sesame Oil, and 1 1/2 tablespoon(s) Honey with the chicken and saute for 5 minutes. Top with 1 tablespoon(s) Sesame Seeds when done.
Ingredients
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6 Chicken Thighs
5 Ounces Shredded Carrots
1 large Yellow Onion
2 tablespoon(s) Canola Oil
2 tablespoon(s) Ginger Paste
2 tablespoon(s) Minced Garlic
2 tablespoon(s) Gochujang Chili Paste
1 tablespoon(s) Sesame Oil
1 1/2 tablespoon(s) Honey
1 tablespoon(s) Sesame Seeds
Tools
Dutch Oven
Cutting Board
Sharp Knife