This chicken recipe is simple and easy and definitely a keeper for times when I need to whip up a dish quickly. No need to cut chicken, no need to mince garlic, just throw all into one pot and stew ….

• Prep time: 10 minutes
• Cook time: 45 minutes

Ingredients

• 3 lb chicken wings and drumettes
• 2 Tbsp canola oil
• 6 cloves garlic, lightly bashed
• 1 onions, cut into large chunks
• 3 potatoes, cut into large chunks
• 1 large carrots, sliced into 1/4 inch-thick slices
• 3/4 cup soy sauce
• 3 oz water
• 3 Tbsp sugar
• 4 Tbsp gochujang paste
• 2 Tbsp chopped green onions and cilantro for garnish

Directions

1. In a large wok, heat canola oil over medium high heat.
2. Add chicken, garlic, onions, potatoes, and carrots. Stir fry for a 2 minutes.
3. Stir in the soy sauce, water, sugar, and gochujang paste until well combined. Bring to a boil.
4. Cover and simmer for 45 minutes over low heat.
5. Remove from heat. Transfer to serving dish. Garnish with chopped onions and cilantro.
6. Serve with jasmine rice.