Stewed Korean Chicken Thighs are packed with tons of sweet and spicy flavors but make a surprisingly light dinner with just 250 calories. Jump to Recipe keyboard_arrow_down
Stewed Korean Chicken Thighs are an easy weeknight meal that will quickly become a family favorite when you are craving Asian take-out. Plus the leftovers are absolutely delicious for lunch the next day when the flavors have even more time to soak into the chicken.
For a long time I have been pretty obsessed with Korean flavors. I love the mix of sweet and spicy flavors and always wondered what the secret sauce was so I could recreate it at home. Turns out one of the secrets of delicious Korean food is a chili paste called gochujang, which is a sweet, spicy, and savory paste made of fermented red chilies, sticky rice, and soy beans. It may sound a little out of your comfort zone, but I promise it's delicious. Plus as Korean flavors become more popular, I am able to find it in my local grocery stores in the Asian section. (If you can't find it, you can order it on Amazon.)
To make this an easy weeknight meal, I usually try to toss the chicken into the marinade in the morning so it will be ready to go when dinner time comes around. Then when it's time for dinner, I just toss the chicken into the pot and get some rice or quinoa cooking. Since I am always trying to sneak in some extra veggies, I usually either steam or roast some broccoli as well to add to the dish. In about 30 minutes, dinner is ready and if your family is anything like ours, everyone will be going back for seconds so you may want to consider doubling up the recipe.
These Stewed Korean Chicken Thighs really are an easy and incredible tasty dinner that is just as good, if not better, than take-out.
- If you prefer chicken breast to thighs, you could use those instead. Just watch the cooking time since chicken breasts tend to become dry when cooked too long. I would reduce the simmering time to about 10 minutes.
- Gochujang can really vary when it comes to spice. Taste your marinade before adding the red pepper flakes. If it is already plenty spicy for you, leave out the extra red pepper flakes. If it isn't spicy enough, add some extra.
- The leftovers from this dish are amazing so plan on making extra. Personally I love using them in lettuce wraps, rice bowls, and Asian inspired tacos with some crunchy cabbage on top.
- Since the sodium level can be high in this dish from the gochujang and soy sauce, make sure to look for a low sodium soy sauce or consider using coconut aminos, which have significantly less sodium than soy sauce.
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- 2 lbs boneless skinless chicken thighs, sliced
- 1/3 cup gochujang (Korean hot sauce)
- 2.5 tbsp low sodium soy sauce
- 2 U cloves garlic, minced
- 2 tbsp ginger, minced
- 1 tbsp sesame oil
- 2 tsp brown sugar
- 3/4 tsp red pepper flakes
- 3/4 cup green onions, sliced (divided)
- 1/4 cup water
- 8 oz baby spinach
Mix together the gochujang, soy sauce, garlic, ginger, sesame oil, red pepper flakes, and half of the green onions. Add the chicken and marinate for at least 30 minutes.
When ready to cook, add the water to a heavy bottom pan over medium high heat. Add the chicken and marinade. Bring to a simmer. Once simmering, reduce the heat to low and cover. Simmer for 20 minutes.
Uncover the chicken and let simmer for an additional 10 minutes. During this time, the sauce should thicken. Add the spinach and green onions. Stir until spinach wilts. Taste and season with more red pepper flakes, soy sauce, or gochujang as needed.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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