Method
- 01
**Start your rice.** Rinse your short-grain rice under cold water until it runs mostly clear. Cook according to package directions (stovetop, rice cooker, or Instant Pot). Keep warm while you prepare everything else.
- 02
**Make the marinade.** In a medium bowl, whisk together your gochujang, soy sauce, sesame oil, honey, minced garlic, and grated ginger until smooth. Taste it — it should be bold, spicy, and slightly sweet.
- 03
**Marinate the chicken.** Add your chicken pieces to the marinade bowl and toss well to coat every piece. Let it marinate at room temperature for at least 10 minutes while you prep the vegetables. (If prepping ahead, cover and refrigerate for up to 4 hours.)
- 04
**Prep the vegetables.** Slice your onion into half-moons, slice the mushrooms, cut the asparagus into 1-inch pieces (discarding any woody ends), and separate your scallion whites from the greens, cutting both into 1-inch pieces.
- 05
**Heat your pan.** Place a large cast iron skillet or wok over medium-high heat. Add your neutral oil and let it heat until shimmering and just beginning to smoke, about 1–2 minutes.
- 06
**Cook the aromatics.** Add the onion and scallion whites to the hot pan. Stir-fry for 2–3 minutes until the onion begins to soften and pick up a little color. Don't overcrowd — you want some char, not steam.
- 07
**Add the mushrooms.** Push the onion to the side and add your mushrooms in a single layer. Let them sear undisturbed for 1–2 minutes until golden on one side, then toss everything together and cook for another 2 minutes.
- 08
**Cook the chicken.** Push the vegetables to the edges of the pan. Add the marinated chicken in a single layer to the center — you should hear a strong sizzle. Sear undisturbed for 3–4 minutes until a crust forms on the bottom, then flip and cook for another 3–4 minutes. Toss everything together and stir-fry for 2 more minutes. The sauce will caramelize and coat everything beautifully. The chicken is done when it reaches an internal temperature of 165°F.
- 09
**Add the asparagus.** Toss in your asparagus pieces and stir-fry for 2–3 minutes until bright green and just tender but still with a little snap. Don't overcook — you want them vibrant.
- 10
**Finish and garnish.** Remove the pan from heat. Scatter the scallion greens over the top and toss. Plate over your steamed rice, sprinkle with sesame seeds and a pinch of gochugaru if you like extra heat.
