Korean Spicy Chicken Stir Fry
A quick and flavorful stir fry featuring marinated chicken and vibrant vegetables, enveloped in a spicy-sweet sauce.
Ingredients
Main ingredients
- 1 lb chicken breast, sliced thinly Feel free to substitute with tofu or beef.
- 2 tablespoons vegetable oil Any neutral oil works.
- 1 piece bell pepper, sliced Red or green for a pop of color.
- 1 piece onion, sliced Yellow or white onion suggested.
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 3 tablespoons gochujang (Korean chili paste) Adjust for heat preference.
- 2 tablespoons soy sauce Use low-sodium if preferred.
- 1 tablespoon sesame oil
- 1 tablespoon honey For sweetness.
- to taste none sesame seeds for garnish
- to taste none green onions, chopped for garnish
Instructions
Cooking
- Heat the vegetable oil in a large skillet over medium-high heat.
- Add sliced chicken to the skillet and cook for about 5-7 minutes, or until it's browned and cooked through.
- Toss in minced garlic and ginger and sauté for an additional minute until fragrant.
- Add the sliced bell pepper and onion, stir-frying for 3-4 minutes until the vegetables soften.
- In a small bowl, whisk together the gochujang, soy sauce, sesame oil, and honey.
- Pour the sauce over the chicken and vegetables, making sure to stir to coat evenly.
- Allow it to cook for another 2-3 minutes until the sauce thickens slightly.
- Garnish with sesame seeds and green onions before serving.
Notes
Serve over white or jasmine rice. Best paired with kimchi or cucumber salad. Can be customized with additional veggies or proteins.