Description
Korean Spicy Chicken Stir Fry lands on your plate with a fiery punch that’ll make your taste buds dance. Grab some rice, dive into this sizzling dish, and get ready for a flavor explosion that brings Seoul straight to your kitchen.
Ingredients
Scale
Proteins:
- 1 pound chicken breast
Main Ingredients:
- 2 tablespoons vegetable oil
- 2 tablespoons gochujang
- 2 tablespoons soy sauce
Supporting Ingredients:
- 1 bell pepper
- 1 onion
- 3 cloves garlic
- 1 tablespoon fresh ginger
- 1 teaspoon sesame oil
- 1 tablespoon honey
- 1 tablespoon sesame seeds
- 2 green onions
Instructions
- Slice 1 pound chicken breast into uniform bite-sized chunks for even cooking. Pat the pieces dry with paper towels to ensure crispy exterior.
- Mince 3 cloves garlic and 1 tablespoon fresh ginger. Chop 1 onion and 1 bell pepper into thin, consistent strips for quick cooking.
- Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat (375°F). Sauté garlic, ginger, and onion for 90 seconds until aromatic and slightly translucent.
- Add chicken pieces to the hot skillet. Spread them in a single layer to encourage browning. Cook for 6-7 minutes, stirring occasionally until meat reaches 165°F internal temperature.
- Pour 2 tablespoons gochujang, 2 tablespoons soy sauce, 1 teaspoon sesame oil, and 1 tablespoon honey into the skillet. Stir to coat chicken completely with sauce.
- Toss bell pepper strips into the skillet. Cook for 3 minutes until peppers are tender-crisp and sauce caramelizes slightly around the meat.
- Transfer chicken mixture to a serving plate. Sprinkle 1 tablespoon sesame seeds and 2 chopped green onions across the top for fresh garnish.
- Serve immediately with steamed rice, ensuring each portion gets an equal mix of sauce-coated chicken and colorful vegetables.
Notes
- Chicken selection matters, so choose boneless, skinless chicken thighs for more tender and flavorful results.
- Gochujang varies in heat, so adjust the amount based on your spice tolerance and taste preferences.
- Prepare all ingredients before starting to cook, as stir-frying moves quickly and requires constant attention.
- For a low-carb version, serve over cauliflower rice or zucchini noodles instead of traditional rice or noodles.
- Prep Time: 5 minutes
- Cook Time: 12-16 minutes
- Category: Stir-Fried
- Method: Sautéing
- Cuisine: Korean
Nutrition
- Serving Size: 4
- Calories: 265 kcal
- Sugar: 7 g
- Sodium: 700 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 70 mg