Rinse and trim your chicken breasts of any fat.
Split your breasts in half and brine for 3 hours in ice cold water in fridge. Ideal temp is 38°.
Cut brined chicken breasts into 1" cubes and place in heated pan. Fry for 10 minutes covered [you'll want your chicken moist] with chicken broth as needed. Or, until no pink juices flow once pierced.
Add your Gochujang paste, ginger vinager, red pepper flakes and soy to pan. Add broth if needed. Mix well and fry for another 3 minutes covered. Gochujang is Koreas favorite pepper paste.
Fully cooked and seasoned chicken pictured. Cover with wrap until needed to keep chicken moist.
Your fresh vegetables needed pictured.
Julienne and/or slice your vegetables. I'll usually pre-slice my vegetables and bag them for times sake.
Fry all of your hard vegetables [reserve your leafy herbs] until just slightly limp. You'll want some crisp to them. Then add your leafy herbs and heat at the finish for 1 minute.
Plate rice, then vegetables and chicken on top for service. Garnish with chives, cilantro and/or sesame seeds. Serve with soy sauce. Enjoy!
