Spicy Gochujang Chicken Stir-fry
Spicy Gochujang Chicken Stir-fry
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon fresh ginger, grated
- 1 clove garlic, minced
- 1 tablespoon cornstarch
For the Gochujang Sauce
- 2 tablespoons gochujang, Korean chili paste
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1/2 teaspoon fresh ginger, grated
- 1/4 cup water
For the Stir-fry
- 2 tablespoons vegetable oil
- 1/2 yellow onion, sliced
- 1 red bell pepper, sliced
- 2 cups broccoli florets
- 1 cup carrots, julienned or thinly sliced
- 2 green onions, sliced, for garnish
- 1 teaspoon sesame seeds, for garnish
- 4 cups cooked rice, for serving
Instructions
- 1
In a medium bowl, combine the chicken pieces with 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1/2 teaspoon grated ginger, 1 minced garlic clove, and 1 tablespoon cornstarch. Mix well to coat the chicken evenly. Let it marinate at room temperature for at least 15 minutes, or refrigerate for up to 30 minutes.
⏱️ 15 min
- 2
While the chicken marinates, prepare the gochujang sauce. In a small bowl, whisk together the gochujang, 2 tablespoons soy sauce, honey, rice vinegar, 1 teaspoon sesame oil, 2 minced garlic cloves, 1/2 teaspoon grated ginger, and water until smooth.
⏱️ 5 min
- 3
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken in a single layer and cook for 3-4 minutes per side, until browned and cooked through. You may need to do this in batches to avoid overcrowding the pan. Remove the cooked chicken from the pan and set aside.
⏱️ 8 min
- 4
Add the remaining 1 tablespoon of vegetable oil to the same pan. Add the sliced yellow onion, red bell pepper, broccoli florets, and carrots. Stir-fry for 5-7 minutes, until the vegetables are tender-crisp.
⏱️ 7 min
- 5
Return the cooked chicken to the pan with the vegetables. Pour the prepared gochujang sauce over the chicken and vegetables. Stir well to coat everything evenly. Cook for 2-3 minutes, stirring constantly, until the sauce thickens slightly and coats the ingredients.
⏱️ 3 min
- 6
Remove from heat. Garnish with sliced green onions and sesame seeds. Serve immediately over hot cooked rice.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Gochujang Chicken Stir-fry
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon fresh ginger, grated
- 1 clove garlic, minced
- 1 tablespoon cornstarch
For the Gochujang Sauce
- 2 tablespoons gochujang, Korean chili paste
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1/2 teaspoon fresh ginger, grated
- 1/4 cup water
For the Stir-fry
- 2 tablespoons vegetable oil
- 1/2 yellow onion, sliced
- 1 red bell pepper, sliced
- 2 cups broccoli florets
- 1 cup carrots, julienned or thinly sliced
- 2 green onions, sliced, for garnish
- 1 teaspoon sesame seeds, for garnish
- 4 cups cooked rice, for serving
Instructions
- 1
In a medium bowl, combine the chicken pieces with 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1/2 teaspoon grated ginger, 1 minced garlic clove, and 1 tablespoon cornstarch. Mix well to coat the chicken evenly. Let it marinate at room temperature for at least 15 minutes, or refrigerate for up to 30 minutes.
⏱️ 15 min - 2
While the chicken marinates, prepare the gochujang sauce. In a small bowl, whisk together the gochujang, 2 tablespoons soy sauce, honey, rice vinegar, 1 teaspoon sesame oil, 2 minced garlic cloves, 1/2 teaspoon grated ginger, and water until smooth.
⏱️ 5 min - 3
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken in a single layer and cook for 3-4 minutes per side, until browned and cooked through. You may need to do this in batches to avoid overcrowding the pan. Remove the cooked chicken from the pan and set aside.
⏱️ 8 min - 4
Add the remaining 1 tablespoon of vegetable oil to the same pan. Add the sliced yellow onion, red bell pepper, broccoli florets, and carrots. Stir-fry for 5-7 minutes, until the vegetables are tender-crisp.
⏱️ 7 min - 5
Return the cooked chicken to the pan with the vegetables. Pour the prepared gochujang sauce over the chicken and vegetables. Stir well to coat everything evenly. Cook for 2-3 minutes, stirring constantly, until the sauce thickens slightly and coats the ingredients.
⏱️ 3 min - 6
Remove from heat. Garnish with sliced green onions and sesame seeds. Serve immediately over hot cooked rice.
⏱️ 2 min