• Serves: 8
  • Prep Time: 15 min
  • Cook Time: 45 min
  • Total Time: 1 hr


  • 2 tbsp (30 mL) gochujang (Korean hot pepper paste)
  • 2 tbsp (30 mL) olive oil, divided
  • 8 uncooked boneless, skinless chicken thighs (42 ounces)
  • 1 onion, chopped (about ¾ cup)
  • 2 cloves garlic, minced (about 2 tsp)
  • 2 tbsp (30 mL) tomato paste
  • ½ cup (125 mL) Welch’s 100% Grape Juice
  • 3 tbsp (45 mL) rice wine vinegar
  • 2 cups (500 mL) reduced-sodium chicken broth
  • 8 whole wheat buns, split
  • 2 cups (500 mL) green cabbage, finely shredded
  • 1 carrot, peeled and shredded (about ½ cup)
  • 1 cup (250 mL) matchstick cucumbers
  • ¼ cup (60 mL) fresh cilantro leaves


  1. Combine gochujang and 1 tbsp (15 mL) olive oil in shallow dish; add chicken thighs and turn to coat. Refrigerate for 1 hour.
  2. Heat remaining oil in shallow saucepan or Dutch oven set over medium heat; cook onion and garlic for 6 to 8 minutes or until softened. Add tomato paste and cook for 1 minute.
  3. Add grape juice and rice wine vinegar; bring to boil. Boil for 1 minute. Add chicken broth, 1 cup (250 mL) water, chicken and gochujang; bring to boil. Reduce heat; cover and simmer for 25 to 30 minutes or until chicken is tender. Remove chicken (reserve pan sauce) and let cool. Shred with two forks.
  4. Bring sauce to simmer over medium heat; simmer for 18 to 20 minutes or until thickened and reduced to 1 cup (500 mL). Add shredded chicken and toss to coat. Divide chicken among buns. Top with cabbage, carrot, cucumbers and cilantro.

Nutrition per Serving

Serving Size: 1/8 of recipe
  • 410 calories
  • 13g total fat
  • 3g saturated fat
  • 526mg sodium
  • 140mg cholesterol
  • 36g carbohydrates
  • 39g protein
  • 5g fiber
  • 9g sugar

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