Korean-Style Chicken Stir-Fry
Succulent chicken glazed with a sweet and spicy Korean sauce, paired with crisp vegetables for a vibrant, flavorful dish. This korean-inspired asian (vegetarian-friendly) ready in about 40 minutes pairs boneless chicken breast, large, sliced bell pepper, trimmed snap peas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb boneless chicken breast
- 1 large, sliced bell pepper
- 1 cup, trimmed snap peas
- 1/2 cup, julienned red onion
- 3 cloves, minced garlic
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
Instructions
- Step 1: Heat 1 tbsp sesame oil in a large skillet over medium-high heat. Add 1/2 cup julienned red onion and sauté for 2-3 minutes until softened and slightly caramelized.
- Step 2: Add 3 cloves minced garlic and cook for 30 seconds until fragrant. Push garlic to sides of pan and add 1 lb chicken breast, cooking 3-4 minutes per side until golden and cooked through.
- Step 3: Toss in 1 cup snap peas and 1 large bell pepper, cooking 2-3 minutes until vegetables are tender-crisp. Add 2 tbsp soy sauce, 1 tbsp honey, and 1 tbsp rice vinegar; stir to coat.
- Step 4: Cook 2-3 minutes until sauce thickens and glazes the chicken. Serve immediately over steamed rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Korean-Style Chicken Stir-Fry take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Korean-Style Chicken Stir-Fry?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep boneless chicken breast from drying out.
Can I substitute ingredients in Korean-Style Chicken Stir-Fry?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Korean-Style Chicken Stir-Fry for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Korean-Style Chicken Stir-Fry vegetarian-friendly?
Yes — this recipe is tagged vegetarian-friendly based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
