Korean-Style Spicy Chicken Stir Fry with Gochujang and Sesame

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

Tender chicken pieces quickly stir-fried with vegetables and a spicy-sweet gochujang sauce for an easy weeknight dinner. This korean-inspired chicken ready in about 30 minutes pairs boneless skinless chicken thighs, vegetable oil, garlic cloves 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, cut into 1-inch pieces boneless skinless chicken thighs
• 2 tbsp vegetable oil
• 3, minced garlic cloves
• 1 tbsp, freshly grated ginger
• 1 large, sliced into thin strips red bell pepper
• 1 medium, sliced into half-moons zucchini
• 3, sliced into 1-inch pieces green onions
• 2 tbsp gochujang (Korean chili paste)
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp toasted sesame oil
• 1 tbsp, toasted sesame seeds
• 1/4 tsp black pepper

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add 1 lb cut chicken thighs, and stir-fry for 4-5 minutes until browned and cooked through.
2. Step 2: Add 3 minced garlic cloves and 1 tbsp freshly grated ginger to the pan, stirring for 30 seconds until fragrant.
3. Step 3: Toss in 1 large sliced red bell pepper and 1 medium sliced zucchini, stir-frying for 3-4 minutes until vegetables are tender-crisp.
4. Step 4: In a small bowl, whisk together 2 tbsp gochujang, 2 tbsp soy sauce, 1 tbsp honey, and 1 tbsp rice vinegar.
5. Step 5: Pour the sauce over the chicken and vegetables, stirring to coat everything evenly. Cook for another 2 minutes until the sauce thickens and glazes the ingredients.
6. Step 6: Remove from heat, drizzle 1 tsp toasted sesame oil, sprinkle 1 tbsp toasted sesame seeds, 3 sliced green onions, and 1/4 tsp black pepper. Toss gently and serve immediately with steamed rice if desired.