Description
Korean Spicy Chicken Stir Fry is a vibrant and satisfying dish that perfectly balances bold heat, savory richness, and a hint of sweetness. Tender chicken pieces are stir-fried with fresh colorful vegetables and coated in a fiery, flavorful gochujang-based sauce. Ready in under 30 minutes, this recipe offers a delicious fusion of spicy, sweet, and umami flavors, ideal for a quick wholesome meal that’s highly customizable and perfect for sharing.
Ingredients
Scale
Protein
- 1 lb chicken thighs or breasts, cut into bite-sized pieces
Sauce
- 2 tbsp gochujang (Korean chili paste)
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp brown sugar or honey
- 1 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tsp fresh ginger, minced
Vegetables
- 1 bell pepper, thinly sliced
- 1 medium onion, thinly sliced
- 1 carrot, julienned or thinly sliced
Finishing & Garnish
- 1 tbsp sesame oil
- 2 green onions, sliced
- 1 tbsp toasted sesame seeds
- Optional: cilantro leaves for garnish
Other
- 1 tbsp cooking oil (vegetable or neutral oil)
Instructions
- Prepare the Ingredients: Cut the chicken into bite-sized pieces. Chop the vegetables into thin strips or bite-sized chunks. Mince the garlic and ginger so all ingredients are ready before cooking.
- Make the Sauce: In a small bowl, combine gochujang, soy sauce (or tamari), brown sugar or honey, rice vinegar, minced garlic, and ginger to create the rich, spicy-sweet sauce that defines the dish.
- Cook the Chicken: Heat 1 tablespoon of cooking oil in a large skillet over medium-high heat. Add the chicken pieces and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes.
- Stir-Fry the Vegetables: Remove the chicken temporarily from the skillet. Add the sliced vegetables to the same pan and stir-fry them until slightly tender but still crisp, about 3-4 minutes.
- Combine and Simmer: Return the chicken to the skillet, pour in the prepared sauce, and toss everything together. Cook for 2-3 minutes until the sauce thickens slightly and coats all the ingredients evenly.
- Finish with Sesame Oil and Garnish: Drizzle the dish with toasted sesame oil for a fragrant finish. Garnish with sliced green onions and toasted sesame seeds before serving. Optionally, add fresh cilantro leaves for extra brightness.
Notes
- Use chicken thighs for juicier, more tender results than breasts.
- Don’t overcrowd the pan; cook in batches if needed to ensure a good sear on the chicken and maintain vegetable texture.
- Prepare the sauce ahead of time to streamline cooking and prevent sticking.
- Toast sesame seeds lightly in a dry pan before garnishing for enhanced nuttiness and crunch.
- Adjust spice gradually as gochujang heat levels vary between brands.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 80 mg
Keywords: Korean, spicy chicken, stir fry, gochujang, quick meal, gluten free, easy dinner
