Description
This Korean Spicy Chicken Stir Fry is a quick and flavorful Asian dish. It features tender chicken and crisp vegetables coated in a savory, spicy, and slightly sweet gochujang-based sauce. Perfect for a weeknight dinner or meal prep, it’s easy to make and pairs wonderfully with rice.
Ingredients
Scale
- 500g (1 lb) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tablespoons vegetable oil (or sesame oil for extra flavor)
- 1 red bell pepper, sliced
- 1 medium onion, sliced
- 1 cup broccoli florets
- 2–3 cloves garlic, minced
- 1 tablespoon grated ginger
- 2 tablespoons soy sauce
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon honey or brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon water (to thin the sauce)
- 1 teaspoon sesame seeds (for garnish)
- Fresh cilantro or green onions (for garnish)
Instructions
- Prepare the Ingredients: Slice the chicken into bite-sized pieces. Chop the vegetables. Mince the garlic and grate the ginger.
- Cook the Chicken: Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes until golden brown and cooked through. Remove the chicken from the pan and set aside.
- Cook the Vegetables: Add the remaining tablespoon of oil to the same pan. Add the sliced onion, bell pepper, and broccoli. Stir-fry for 3-4 minutes until slightly tender but crisp. Add the minced garlic and ginger, cooking for another minute until fragrant.
- Prepare the Sauce: In a small bowl, whisk together the soy sauce, gochujang, honey, rice vinegar, and sesame oil. Add water to thin the sauce to your desired consistency.
- Combine Chicken and Sauce: Return the cooked chicken to the wok with the vegetables. Pour the sauce over the chicken and vegetables, tossing to coat evenly. Let the sauce simmer for 2-3 minutes to thicken slightly.
- Serve and Garnish: Remove the pan from heat. Serve the Korean spicy chicken stir fry over steamed rice or quinoa. Garnish with sesame seeds and fresh cilantro or green onions.
Notes
- For a milder dish, reduce the amount of gochujang or add more honey.
- Cook on high heat for crisp vegetables.
- Do not overcook the chicken to ensure tenderness.
- If overcrowding the pan, cook in batches.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 9g
- Sodium: 700mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 75mg
Keywords: Korean Spicy Chicken Stir Fry, Spicy Korean Chicken Recipe, Gochujang Chicken Stir Fry, Korean Chicken Stir Fry, Easy Asian Stir Fry, Spicy Stir Fry Chicken