Description
Korean Spicy Chicken Stir Fry is an easy, bold, and flavorful meal that combines tender chicken with a spicy, tangy sauce, making it the perfect weeknight dinner or meal prep option. The dish is quick to make, full of savory and spicy goodness, and pairs beautifully with rice or quinoa, creating a balanced meal that’s both satisfying and full of flavor.
Ingredients
Scale
Main Ingredients for Chicken and Vegetables:
- 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
For the Spicy Sauce:
- 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)
Ingredient Notes:
- Gochujang is the key to this dish’s signature heat and flavor. If unavailable, substitute with chili paste and a little soy sauce.
- For a vegan option, swap chicken for tofu or tempeh.
- For gluten-free, use tamari soy sauce and check the gochujang ingredients for gluten.
Instructions
- Prepare the Ingredients: Slice the chicken into bite-sized pieces, chop the vegetables, and mince the garlic and ginger.
- Cook the Chicken: Heat 1 tablespoon of vegetable oil (or sesame oil) in a wok or skillet. Add the chicken and cook for 5–7 minutes until golden brown and cooked through. Set aside.
- Cook the Vegetables: In the same pan, add the remaining oil and sauté the onion, bell pepper, and broccoli for 3–4 minutes. Add garlic and ginger and cook for another minute.
- Prepare the Sauce: In a small bowl, whisk together soy sauce, gochujang, honey, rice vinegar, sesame oil, and water to make the sauce.
- Combine Chicken and Sauce: Return the chicken to the pan with vegetables. Pour the sauce over the mixture, tossing to coat. Let the sauce simmer for 2–3 minutes until thickened.
- Serve and Garnish: Serve the stir fry over steamed rice or quinoa. Garnish with sesame seeds and fresh cilantro or green onions.
Notes
- Don’t overcook the chicken: Sear until golden and juicy, but be careful not to dry it out.
- Adjust the spice level: You can reduce the gochujang for a milder version or add more for extra heat.
- High heat: Stir-fry on high heat to get a crisp texture on the vegetables.
- 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, Korean Chicken Recipe, Gochujang Stir Fry, Korean Stir Fry, Easy Chicken Stir Fry, Spicy Stir Fry Chicken