Gochujang Chicken Stir-Fry

Instructions

1. Combine 2 grated garlic cloves, chicken pieces, cornstarch, and salt in a bowl. Season with pepper and toss until coated. Set aside.
2. Whisk together gochujang, mirin, rice vinegar, soy sauce, sugar, and water in a small bowl. Set sauce aside.
3. Trim 5 scallions and cut into 1.5-inch pieces, separating white/pale green from dark green. Thinly slice the remaining scallion for garnish.
4. Heat 1 tbsp oil in a large skillet over high heat. Add green beans and white scallion pieces; cook until charred in spots, 3-4 minutes. Add grated ginger, remaining garlic, and dark green scallions; cook 1-2 minutes. Transfer to a plate.
5. Heat remaining 2 tbsp oil in the same pan over medium-high. Add chicken in a single layer and cook until lightly browned, 3-4 minutes.
6. Reduce heat to medium, return green bean mixture to pan, add the sauce, and cook until it clings to everything, 1-2 minutes. Remove from heat, stir in sesame oil, top with sliced scallion, and serve with rice.