Boneless, skinless chicken thighs (or breasts if preferred)
Gochujang (Korean fermented chili paste)
Soy sauce or tamari (for a gluten-free option)
Garlic, minced
Ginger, grated
Sesame oil
Erythritol or other keto-friendly sweetener (optional, to balance the heat)
Salt and pepper to taste
Instructions
Begin by gathering all your ingredients and prepping them for cooking. Cut the chicken thighs into bite-sized pieces, mince the garlic, and grate the ginger. Measure out the gochujang, soy sauce, sesame oil, and sweetener (if using).
In a large skillet or wok, heat a tablespoon of sesame oil over medium-high heat. Add the chicken pieces and sauté until they’re lightly browned on all sides, about 5-7 minutes.
Reduce the heat to medium, then add the minced garlic and grated ginger to the pan. Cook for 1-2 minutes, stirring constantly, until fragrant. Next, pour in the gochujang, soy sauce, and sweetener (if using). Stir to coat the chicken evenly and let the sauce simmer for 5-7 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
Once the Gochujang Chicken is ready, remove the pan from the heat and serve immediately. This dish pairs beautifully with steamed broccoli, cauliflower rice, or a fresh green salad for a complete keto-friendly meal.
