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Spicy Korean Chicken and Potato Stew

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 ….



  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.