Gochujang Chicken and Tortellini

Name: Gochujang Chicken and Tortellini
Total time: 25 min
Yield: 4
Cuisine: Korean
Ingredients: 8 oz Cheese Tortellini (8 ounces dried cheese tortellini); 1 ½ lb Chicken Thigh (1½ pounds boneless, skinless chicken thighs, trimmed and cut into ¾-inch pieces); ¼ cup Honey (¼ cup honey); 3 tbsp Gochujang (3 tablespoons gochujang paste); 3 tbsp Soy Sauce (3 tablespoons soy sauce); 1 tbsp Toasted Sesame Oil (1 tablespoon toasted sesame oil); 2 cloves Garlic (2 garlic cloves, minced); 2 tsp Ginger (2 teaspoons grated fresh ginger); 8 oz Fontina Cheese (8 ounces fontina cheese, shredded (2 cups)); 2 pieces Scallion (2 scallions, sliced thin on bias)

Gochujang-marinated chicken thighs and cheese tortellini baked under a broiler with melted fontina and scallions.

25 minKorean

Servings4

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Steps

1Adjust oven rack 8 inches from broiler element and heat broiler. Bring 2 quarts water to boil in large saucepan over high heat. Add 8 ounces dried cheese tortellini and cook until tender. Drain and return to saucepan.
2Meanwhile, combine 1½ pounds chicken thighs, trimmed and cut into ¾-inch pieces; ¼ cup honey; 3 tablespoons gochujang; 3 tablespoons soy sauce; 1 tablespoon toasted sesame oil; 2 minced garlic cloves; and 2 teaspoons grated ginger in 12-inch broiler-safe skillet. Cover and cook over medium-high heat, stirring occasionally, until chicken is cooked through, 10 to 15 minutes.
3Off heat, stir in tortellini. Sprinkle with 2 cups shredded fontina. Broil until cheese is melted and just beginning to bubble, 2 to 5 minutes. Sprinkle with 2 scallions, sliced thin on bias, and serve.