Description
This Korean spicy chicken stir fry is a bold, comforting dish made with tender chicken, crisp vegetables, and a perfectly balanced spicy-sweet sauce that comes together quickly for an unforgettable homemade meal.
Ingredients
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1½ lb (680 g) boneless, skinless chicken thighs, cut into bite-sized pieces
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1 tablespoon neutral cooking oil
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1 medium onion, thinly sliced (150 g)
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1 medium carrot, julienned (100 g)
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1 cup cabbage, sliced (80 g)
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1 medium zucchini, sliced (150 g)
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3 green onions, cut into 2-inch pieces
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3 tablespoons gochujang
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1 tablespoon gochugaru
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2 tablespoons soy sauce
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1½ tablespoons sugar
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1 tablespoon honey
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1 tablespoon minced garlic
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1 teaspoon grated fresh ginger
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1 tablespoon sesame oil
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2 tablespoons water
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1 tablespoon toasted sesame seeds
Instructions
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Mix gochujang, gochugaru, soy sauce, sugar, honey, garlic, ginger, sesame oil, and water in a bowl.
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Heat oil in a large pan over medium-high heat.
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Add chicken and cook for 5–6 minutes until mostly cooked through.
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Add onion and carrot, stir-frying for 2 minutes.
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Add cabbage, zucchini, and green onions; cook for another 2 minutes.
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Pour in the sauce and stir well. Cook for 3–4 minutes until thickened.
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Remove from heat and garnish with sesame seeds before serving.
Notes
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Adjust spice levels to taste by reducing or increasing gochugaru.
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Serve with steamed rice or lettuce wraps for best results.
- Prep Time: 15 minutes
- Cook Time: 15 minutes