Spicy Korean Chicken with Shishito Peppers and Brown Rice

This is one of our favorite dinners! It's packed with flavor and a little heat, enough to make you feel like you're eating take-out when you're really noshing on a healthy dinner! If you haven't had Shishito peppers, they're the ONLY peppers I'll eat straight up (as in not stuffed with meat, cheese, or hidden in a fajita)! They have a slight kick to them, but are super tasty (and don't taste like a bell or sweet pepper at all!) Enjoy!

Total Time: 55 Min

Prep: 10 min
Marinate: 30 min
Cook: 15 min

Yield: 2
Level: Easy

Spicy Korean Chicken with Shishito Peppers and Brown Rice July 31, 2018 This is one of our favorite dinners! It's packed with flavor and a little heat, enough to make you feel like you're eating take-out when you're really noshing on a healthy dinner! 40 min 15 min 55 Min 2 servings https://static1.squarespace.com/static/54bd2b14e4b07f864ed97dd5/t/5b6077a4758d46a989bbe9a6/1533048744023/ashly-locklin-korean-chicken-blistered-shishito-peppers.JPG Ashly Locklin

Spicy Korean Chicken with Shishito Peppers and Brown Rice

Chicken Ingredients:

• 2 cups uncooked brown rice
• 1 lb boneless and skinless chicken thighs
• 1 tablespoon olive oil
• 1 1/2 tablespoons Korean chili paste (gochujang)
• 1 teaspoon red chili powder
• 1 tablespoon sesame oil
• 2 tablespoons soy sauce
• 1 1/2 tablespoons sugar
• 1-inch piece ginger, peeeled and minced
• 3 cloves garlic, minced

Shishito Pepper Ingredients:

• 1 package Shishito Peppers
• 1 tablespoons oil
• salt to taste

Directions:

1. In a large bowl, combine the oil, chili paste, chili powder, sesame oil, soy sauce, sugar, ginger, and garlic, whisking thoroughly to make sure the Korean chili paste (gochujang) is completely dissolved.
2. Add the chicken thighs and marinate for at least 30 minutes. (Note: We sliced our chicken into somewhat smaller pieces so they'd be covered in more marinade, but not fall through the grill grates.)
3. While the chicken marinates, cook the brown rice according to the package.
4. Grill the chicken until slightly charred and completely cooked through. You may also pan-fry the chicken on a skillet or pan, or bake in the oven at 400F for about 20 minutes.
5. To make the peppers, heat 1 TB oil in a skillet over high heat until it is hot but not smoking. Add the peppers and toss frequently until they are blistered. Sprinkle with salt and remove from the pan.
6. Serve the chicken and peppers over cooked brown rice.

Note: We love to dip the Shishito Peppers in our 5 Spice Sauce.