Creamy Gochujang Chicken and Rice Skillet

Serves 4 · 15 min prep · 30 min cook

Ingredients

• 1.5 lb boneless skinless chicken thighs
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp neutral oil
• 1 medium, diced yellow onion
• 4, minced garlic cloves
• 1 tbsp grated fresh ginger
• 3 tbsp gochujang paste
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 cup long-grain white rice
• 2 cups chicken broth
• 3/4 cup full-fat coconut milk
• 3 cups baby spinach
• 3, sliced green onions
• 1 tbsp toasted sesame seeds

Instructions

1. 1Pat the chicken thighs dry and cut into 1-inch pieces. Season all over with the kosher salt and black pepper.
2. 2Heat the neutral oil in a large 12-inch deep skillet over medium-high heat until shimmering. Add the chicken in a single layer and sear undisturbed for 3–4 minutes until deeply golden on the first side, then flip and cook 2 minutes more. Transfer chicken to a plate (it will finish later).
3. 3Reduce heat to medium. Add the diced onion to the same skillet and cook 4–5 minutes, stirring occasionally, until softened and lightly browned at the edges. Stir in the minced garlic and grated ginger and cook 45 seconds until fragrant.
4. 4Add the gochujang, soy sauce, and honey. Stir constantly for 30–60 seconds so the paste darkens slightly and coats the aromatics.
5. 5Pour in the uncooked rice and toss for 1 minute to toast lightly and coat every grain in the spicy paste.
6. 6Pour in the chicken broth and coconut milk, scraping up any browned bits from the bottom of the pan. Bring the mixture to a lively simmer.
7. 7Nestle the seared chicken and any accumulated juices back into the skillet. Reduce heat to medium-low, cover tightly, and cook 16–18 minutes until the rice is tender and most liquid is absorbed.
8. 8Uncover, fold in the baby spinach, and cook 1–2 minutes more until the spinach is fully wilted and the sauce looks creamy. Taste and adjust salt if needed.
9. 9Remove from heat, scatter sliced green onions and sesame seeds over the top, and let rest 3 minutes before spooning into bowls.