1/3 cup gochujang (Korean hot pepper paste) 4 tablespoons sodium-reduced soy sauce 2 tablespoons sweet rice wine (mirin) 2 tablespoons honey 3 cloves garlic, grated 1 teaspoon sesame oil, or more to taste 1 teaspoon freshly grated ginger 1 tablespoon canola oil 2 pounds skinless, boneless chicken thighs, cut into bite-size pieces 1 1/2 teaspoons toasted sesame seeds 3 tablespoons thinly bias-sliced green onions 6 cups cooked rice

Stir together gochujang, soy sauce, sweet rice wine, honey, garlic, sesame oil, and ginger in a small bowl.

Heat oil over medium-high in a wok or large skillet. Add half of the chicken to the wok; cook and stir over medium-high until chicken is no longer pink, about 5 minutes.

Remove chicken from the wok. Repeat with remaining chicken. Return
all cooked chicken pieces to the wok.

Stir sauce well. Add to the wok; cook and stir until sauce has thickened and is bubbly, about 3 minutes.

Top with sesame seeds and green onions. Serve immediately with rice.