Ingredients
- 1 lb. boneless skinless chicken thighs, cut into 1” cubes
- 6 oz. rice cake sticks
- 3 Tbsp. vegetable oil
- ½ sweet potato, batonnet
- ½ carrot, peeled and sliced on a bias
- white sesame seeds, for garnish
- sliced green onions, for garnish
- 3 Tbsp. gochujang
- 2 Tbsp. rice wine
- 1 Tbsp. gochugaru (or red pepper flakes)
- 1 Tbsp. Lee Kum Kee Panda Brand Cooking Soy Sauce
- 1 Tbsp. raw sugar
- 1 Tbsp. Lee Kum Kee Minced Garlic
- 1 tsp. Lee Kum Kee Minced Ginger
- 1 tsp. Korean curry powder
- ½ onion, minced
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