Korean Orange-Gochujang Chicken (Low-Carb Glaze)

Ingredients

• 1 lb boneless skinless chicken thighs
• 3 tbsp gochujang (Korean chili paste)
• 1/2 cup orange juice (fresh or bottled, no pulp)
• 1 tbsp orange zest
• 2 tsp low-carb sweetener (erythritol or monk fruit blend)
• 1 tbsp soy sauce (or tamari)
• 1 tbsp rice vinegar
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp neutral oil (avocado/canola)
• 1 tsp cornstarch(optional)
• 1 tbsp water(optional)
• 2 green onions, sliced (for serving)(optional)

Instructions

1. 1

   Prep (15 minutes): Pat chicken dry and cut into 1-inch pieces. Mince garlic and grate ginger. Zest and juice the orange. In a bowl, whisk gochujang, orange juice, orange zest, low-carb sweetener, soy sauce, rice vinegar, garlic, and ginger until smooth.

2. 2

   Cook (25 minutes): Heat oil in a large skillet over medium-high heat. Add chicken in a single layer and cook, turning occasionally, until browned on most sides, about 8–10 minutes.

3. 3

   Cook (25 minutes): Pour in the gochujang-orange mixture. Reduce heat to medium and simmer, stirring and scraping the bottom, until chicken is cooked through and the sauce thickens, about 12–15 minutes.

4. 4

   Cook (25 minutes): If you want a thicker glaze, mix cornstarch with water and stir into the simmering sauce for 30–60 seconds until glossy. Taste and adjust with a splash of vinegar or a pinch more sweetener if needed. Serve hot, optionally topped with green onions.