dinner · dairy-free
Skillet chicken dakgalbi
Chicken thigh pieces stir-fried with sweet potato and cabbage in a spicy gochujang sauce, a Korean skillet dish. The sweet potato softens into the sauce.
- Time
- 35min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains wheat and soy.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
What did you use up?
Tick what's finished. The rest stays in your pantry.
Find them at a store
Amazon Fresh and Whole Foods Market deliver in parts of the US only; Amazon checks your address at checkout. We guess your country from your device's time zone, on your device.
Affiliate links: if you buy through them, the store may pay Pantry Hand a commission. It doesn't change your price, and stores are listed alphabetically, not by what they pay. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Kitchen thermometer.
Missing a basic? Shop knives, boards, pans and more
Equipment links are Amazon affiliate searches: if you buy through them, Amazon may pay Pantry Hand a commission. It doesn't change your price, and we don't pick or rank products. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Method
-
1
Cut the sweet potato into thin half-moons, chop the cabbage and cube the chicken. Mix the gochujang, soy sauce and minced garlic with 3 tablespoons of water.
-
2
Sear the chicken briefly in hot oil.
-
3
Add the sweet potato and the sauce, cover and cook over medium heat for 6 minutes.
-
4
Add the cabbage and stir-fry until the sweet potato is tender and the thickest chicken pieces reach 74°C (165°F).
-
5
If the sauce starts to stick, add a splash of water.
