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Korean Backyard Chicken BBQ Skewers
A backyard Korean BBQ skewers with stir-fried chicken thighs, napa cabbage and spinach, finished with gochujang, garlic and sesame oil, served over short-grain rice.
Ingredients
Instructions
Season the chicken thighs and stir-fry them over medium-high heat until well browned, about 10 minutes.
Add the napa cabbage and spinach, cooking until softened, about 5 minutes.
Stir in the gochujang, garlic and sesame oil for 3 minutes.
Cook the short-grain rice separately and set aside.
Let the chicken simmer for about 6 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the short-grain rice, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
