Korean-Style Spicy Chicken Stir-Fry

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A zesty and fiery stir-fry with tender chicken, bell peppers, and a sweet-savory gochujang glaze. This korean-inspired chicken ready in about 45 minutes pairs boneless chicken thighs, bell peppers, broccoli for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

Prep: 20 min Cook: 25 min Serves 4 Korean cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp sesame oil in a large skillet over medium-high heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
  2. Step 2: Add 1.5 lbs chicken cubes and cook for 5-6 minutes until browned and nearly cooked through. Remove and set aside.
  3. Step 3: Add 2 tbsp gochujang, 1 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp brown sugar to the skillet. Stir to combine and cook for 2 minutes until fragrant.
  4. Step 4: Return chicken to the skillet and stir to coat. Add 2 cups chopped bell peppers and 1 head broccoli florets. Cook for 4-5 minutes until vegetables are tender-crisp.
  5. Step 5: Reduce heat to low, cover, and let simmer for 5 minutes to thicken the sauce. Garnish with 1 tbsp sesame seeds before serving.

Frequently asked questions

How long does Korean-Style Spicy Chicken Stir-Fry take to make?

Total time is about 45 minutes (20 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 Spicy 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 thighs from drying out.

Can I substitute ingredients in Korean-Style Spicy 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 Spicy 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.

What goes well with Korean-Style Spicy Chicken Stir-Fry?

Korean chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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