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In a medium bowl, combine the thinly sliced chicken strips with 2 tablespoons of Buldak Original Hot Sauce, 1 tablespoon of soy sauce, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1/2 teaspoon of ground ginger, and 1/2 teaspoon of smoked paprika. Mix well with tongs to ensure the chicken is evenly coated. Let marinate for at least 15 minutes while you prepare the vegetables.
Heat 1 tablespoon of avocado oil in a large wok or a large, deep skillet over medium-high heat until shimmering.

Add the marinated chicken to the hot wok in a single layer, if possible. Sear for 5-7 minutes, stirring occasionally, until the chicken is cooked through and lightly browned. Remove the cooked chicken from the wok and set it aside in a clean bowl.

Add another 1 tablespoon of avocado oil to the same wok. Add the diced yellow onion and sauté for 2-3 minutes, until it starts to soften and become fragrant.

Add the sliced carrots, zucchini, red bell pepper, broccoli florets, and baby corn to the wok with the onions. Stir-fry for 5-7 minutes, until the vegetables are tender-crisp.

To the vegetables, add 1 tablespoon of Buldak Original Hot Sauce, 1 tablespoon of soy sauce, 1 tablespoon of hoisin sauce, 1/4 cup of brown sugar, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/4 teaspoon of ground ginger, and 1/4 teaspoon of smoked paprika. Stir well to coat all the vegetables in the sauce.

Return the cooked chicken to the wok with the vegetables and sauce. Stir to combine everything.

Reduce the heat to medium-low, cover the wok with a lid, and let the mixture simmer for 5-10 minutes, allowing the flavors to meld and the sauce to thicken slightly.

Add the cooked spaghetti noodles to the wok. Toss everything together thoroughly until the noodles are well coated with the sauce and integrated with the chicken and vegetables.

Serve the stir fry immediately, garnished with chopped green onions and sesame seeds.


In a medium bowl, combine the thinly sliced chicken strips with 2 tablespoons of Buldak Original Hot Sauce, 1 tablespoon of soy sauce, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1/2 teaspoon of ground ginger, and 1/2 teaspoon of smoked paprika. Mix well with tongs to ensure the chicken is evenly coated. Let marinate for at least 15 minutes while you prepare the vegetables.
Heat 1 tablespoon of avocado oil in a large wok or a large, deep skillet over medium-high heat until shimmering.

Add the marinated chicken to the hot wok in a single layer, if possible. Sear for 5-7 minutes, stirring occasionally, until the chicken is cooked through and lightly browned. Remove the cooked chicken from the wok and set it aside in a clean bowl.

Add another 1 tablespoon of avocado oil to the same wok. Add the diced yellow onion and sauté for 2-3 minutes, until it starts to soften and become fragrant.

Add the sliced carrots, zucchini, red bell pepper, broccoli florets, and baby corn to the wok with the onions. Stir-fry for 5-7 minutes, until the vegetables are tender-crisp.

To the vegetables, add 1 tablespoon of Buldak Original Hot Sauce, 1 tablespoon of soy sauce, 1 tablespoon of hoisin sauce, 1/4 cup of brown sugar, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/4 teaspoon of ground ginger, and 1/4 teaspoon of smoked paprika. Stir well to coat all the vegetables in the sauce.

Return the cooked chicken to the wok with the vegetables and sauce. Stir to combine everything.

Reduce the heat to medium-low, cover the wok with a lid, and let the mixture simmer for 5-10 minutes, allowing the flavors to meld and the sauce to thicken slightly.

Add the cooked spaghetti noodles to the wok. Toss everything together thoroughly until the noodles are well coated with the sauce and integrated with the chicken and vegetables.

Serve the stir fry immediately, garnished with chopped green onions and sesame seeds.
