Why Make This Recipe
Korean Spicy Chicken Stir Fry is a delicious and easy dish that brings a burst of flavor to your dinner table. It’s perfect for busy weeknights when you want something quick yet satisfying. This recipe combines tender chicken with colorful vegetables and a spicy sauce that will make your taste buds dance. Plus, it’s a one-pan meal, so cleanup is a breeze!
How to Make Korean Spicy Chicken Stir Fry
Ingredients
- 1 lb chicken breast, sliced
- 2 tablespoons vegetable oil
- 1 bell pepper, sliced
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 3 tablespoons gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey
- Sesame seeds for garnish
- Green onions for garnish
Directions
- Heat vegetable oil in a large skillet over medium-high heat.
- Add sliced chicken and cook until browned and cooked through, about 5-7 minutes.
- Add garlic and ginger, and sauté for another minute until fragrant.
- Add bell pepper and onion, and stir-fry for 3-4 minutes until vegetables are tender.
- In a small bowl, mix gochujang, soy sauce, sesame oil, and honey.
- Pour the sauce over the chicken and vegetables, stirring to coat evenly.
- Cook for an additional 2-3 minutes until the sauce thickens slightly.
- Garnish with sesame seeds and green onions before serving.
How to Serve Korean Spicy Chicken Stir Fry
You can serve Korean Spicy Chicken Stir Fry over steamed rice or noodles for a complete meal. This dish is also great with a side of kimchi or a fresh green salad to balance the spicy flavors.
How to Store Korean Spicy Chicken Stir Fry
If you have leftovers, store them in an airtight container in the refrigerator. Korean Spicy Chicken Stir Fry will stay fresh for up to 3 days. You can reheat it in a skillet over medium heat or in the microwave until warm.
Tips to Make Korean Spicy Chicken Stir Fry
- Make sure to cut the chicken into thin slices for quick cooking.
- Feel free to add your favorite vegetables like carrots or broccoli for added nutrition.
- Adjust the amount of gochujang based on how spicy you like your dish.
- For a twist, you can use tofu instead of chicken for a vegetarian option.
Variation
You can switch out the gochujang for a milder sauce if you prefer a less spicy flavor. Also, try using different proteins like beef or shrimp for a different take on this recipe.
FAQs
1. Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken. Just make sure to thaw it completely before cooking for even results.
2. What if I can’t find gochujang?
If you can’t find gochujang, you can substitute it with another chili paste or sauce, like sriracha, but it may change the flavor slightly.
3. Can I make this dish ahead of time?
Yes, you can make it ahead and store it in the fridge. Just reheat it before serving.
Enjoy this flavorful Korean Spicy Chicken Stir Fry and bring a taste of Korea to your home!
Korean Spicy Chicken Stir Fry
Ingredients
Main Ingredients
- 1 lb chicken breast, sliced Cut into thin slices for quick cooking
- 2 tablespoons vegetable oil For cooking
- 1 bell pepper, sliced Colorful variety can be used
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
Sauce Ingredients
- 3 tablespoons gochujang (Korean chili paste) Adjust amount for desired spiciness
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey For sweetness
Garnish
- sesame seeds For garnish
- green onions For garnish
Instructions
Cooking
- Heat vegetable oil in a large skillet over medium-high heat.
- Add sliced chicken and cook until browned and cooked through, about 5-7 minutes.
- Add garlic and ginger, and sauté for another minute until fragrant.
- Add bell pepper and onion, and stir-fry for 3-4 minutes until vegetables are tender.
- In a small bowl, mix gochujang, soy sauce, sesame oil, and honey.
- Pour the sauce over the chicken and vegetables, stirring to coat evenly.
- Cook for an additional 2-3 minutes until the sauce thickens slightly.
- Garnish with sesame seeds and green onions before serving.