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One-Pan Cheesy Korean Chicken

One-Pan Cheesy Korean Chicken

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Servings 4

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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