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Korean Spicy Chicken Stir Fry

Korean Spicy Chicken Stir Fry: A Zesty 30-Minute Wonder

This Korean Spicy Chicken Stir Fry delivers a quick, flavorful meal with tender chicken, colorful vegetables, and a spicy kick from gochujang.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Korean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stir Fry
  • 2 tablespoons vegetable oil can substitute with olive or canola oil
  • 1 pound chicken breast thinly sliced
  • 2 cloves garlic minced
  • 1 tablespoon ginger minced
  • 1 each bell pepper sliced
  • 1 each onion sliced
  • 3 tablespoons gochujang main ingredient
  • 2 tablespoons soy sauce can use tamari for gluten-free option
  • 1 tablespoon sesame oil can substitute with peanut oil
  • 1 tablespoon honey can use maple syrup or agave syrup for vegan option
For Garnishing
  • 2 tablespoons sesame seeds toasted for extra flavor
  • 2 each chopped green onions for garnish

Equipment

  • large skillet

Method
 

Step-by-Step Instructions
  1. Heat the vegetable oil in a large skillet over medium-high heat until shimmering.
  2. Add the chicken breast to the skillet, cooking for 5-7 minutes until fully cooked and browned.
  3. Stir in minced garlic and ginger, sautéing for about 1 minute until fragrant.
  4. Add sliced bell pepper and onion, stir-frying for 3-4 minutes until tender yet crisp.
  5. In a bowl, whisk together gochujang, soy sauce, sesame oil, and honey until smooth.
  6. Pour the sauce over the chicken and vegetables, stir well, and cook for an additional 2-3 minutes until the sauce thickens.
  7. Remove from heat and garnish with sesame seeds and chopped green onions. Serve hot.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 25gProtein: 30gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 80mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 6gVitamin A: 1000IUVitamin C: 60mgCalcium: 35mgIron: 3mg

Notes

For best results, use fresh garlic and ginger. Store leftovers in airtight containers for up to 3 days in the fridge.

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