Creamy Gochujang Soy Chicken

Ingredients:

• 1 pound boneless skinless chicken thighs
• 2 teaspoons cornstarch
• Salt and Pepper
• 2 tablespoons honey
• 1 tablespoon brown sugar
• 2 tablespoons water
• 3 tablespoons low sodium soy sauce
• 1 tablespoon rice vinegar
• 2 tablespoons unsalted butter
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 2 tablespoons gochujang
• 1 cup milk (almond, oat work)
• 1 tsp chicken bouillon (1 cube)
• 2 teaspoons paprika
• 1 teaspoon sugar

Directions:

1. Pat chicken thighs dry with a paper towel, then season with salt, black pepper, and cornstarch. Heat a drizzle of neutral oil in a large skillet over medium heat. Sear the chicken thighs for 6 to 7 minutes per side, until golden and cooked through.
2. In a small bowl, whisk together 2 tbsp honey, 1 tsp brown sugar, 2 tbsp water, 3 tbsp low sodium soy sauce, 1 tbsp rice vinegar. Pour the sauce directly over the chicken in the pan and let it simmer for 2 to 3 minutes until glossy and thickened, coating each piece evenly.
3. In a separate pot, melt butter over medium heat. Stir in gochujang and let it cook for 1 to 2 minutes.
4. Pour in 1 cup milk, then add the 1 tsp bouillon, 2 tsp soy sauce, 1 tsp paprika, 1 tsp sugar, 1/2 tsp onion powder, and 1/2 tsp garlic powder. Let the broth simmer for 5 to 7 minutes, stirring often, until slightly thickened and creamy.
5. Spoon warm rice into bowls. Pour the spicy, creamy broth over the rice. Slice each chicken thigh into strips, then place on top of the rice. Serve and enjoy.