One-Pan Cheesy Korean Chicken
One-Pan Cheesy Korean Chicken
Ingredients
- 1 tbsp olive oil
- 1 lb chicken thighs - cut into bite-sized pieces
- 2 cloves garlic - minced
- 1 yellow onion - sliced
- 2 medium carrots - cut into bite-sized pieces
- 1/2 green cabbage - core discarded and cut into bite-sized pieces
- 2 cups shredded mozzarella cheese
- 2.5 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp sesame oil
- 1.5 tbsp brown sugar or honey
- 1/4 tsp salt
- 1/2 tsp black pepper
- 3 tbsp Gochujang
- 1 tbsp Guchugaru - Korean chili powder
- 1 tbsp water
- 2 green onions - chopped
Instructions
Make the sauce:
- In a small bowl, combine soy sauce, oyster sauce, sesame oil, brown sugar, salt, black pepper, Gochujang, and Gochugaru. Mix well and set aside.
Marinate the chicken:
- Place the chicken pieces in a large bowl and pour about half of the prepared sauce over the chicken. Toss to coat evenly and marinate for at least 10 minutes.
Cook the chicken:
- Heat olive oil in a large nonstick pan over medium heat. Add the sliced onion and cook for 2-3 minutes. Add minced garlic and marinated chicken, and cook for another 2-3 minutes, stirring occasionally.
Add vegetables and sauce:
- Add the green cabbage, carrots, remaining sauce, and water to pan. Stir everything together and cook for about 2 minutes, until the cabbage begins to soften.
Simmer:
- Cover the pan with a lid and simmer on low for 5-7 minutes, until the chicken fully cooked and the vegetables are tender.
Add cheese:
- Remove the lid, sprinkle the shredded mozzarella cheese over the top, then cover again and cook for another 2–3 minutes, until the cheese is fully melted.
Finish and serve:
- Garnish with chopped green onions and serve warm over steamed rice, enjoy!
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