About the Recipe
Ingredients
gochujang: a red chili paste that is savoury, spicy and a little sweet. You can easily find this at well stocked grocery stores, Asian grocery stores, online or even make your own. There are tons of brands to try, I chose to show this one as it's most readily available.
brown sugar
garlic cloves
fresh ginger
chicken thighs (boneless, skinless)
shiitake mushrooms
lacinato kale (thinly sliced)
kimchi
Preparation
The first thing you'll do is grab a large bowl. Then combine the avocado oil, gochujang, tamari, rice vinegar, sugar, garlic and ginger and mix well.
Add the chicken to the bowl and toss to combine.
Transfer the chicken to a second large rimmed baking sheet (you can use parchment paper if you want an easier clean up).
Place both trays in the oven (the chicken on the top rack) and cook for 20 minutes. Remove the mushrooms and set aside. Broil the chicken for three to four minutes, just to brown the tops of them.
Add the kale to a large bowl and drizzle with avocado oil and a little bit of rice vinegar. Massage the kale with your hands and season with salt to taste.
Mix together the ingredients for the gochujang sauce and set aside.
Assemble the bowls by adding rice, chicken, mushrooms, kale and kimchi. Serve with the sauce drizzled on top when ready to eat.
Tips
Prep in advance: you can easily prep the components of this recipe in advance to save time or to meal prep.
Use a large baking sheet: if you want to fit everything on one baking sheet, you need a good one (and a large one). This is the large baking sheet I have and love them (I own two of them) and they're super easy to clean.
Broil at the end: if you want a little more colour on the chicken, I'd recommend broiling at the end (after removing the mushrooms). Just a few minutes is all you need to get them browned.
Massage the kale: if you're using kale, be sure to shred it finely and then massage the dressing into it. I just use a little bit of avocado oil and rice vinegar with a pinch of salt.
Don't forget the kimchi: it's tasty and full of good for you fermented ingredients.
How to store: keep leftovers stored in a sealed container. Reheat if you'd like, but keep the kimchi separate as that should not be reheated. Also, keep the gochujang sauce separate as well.