Korean-Style Spicy Chicken Stir Fry with Vegetables

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

A quick stir fry featuring bite-sized chicken pieces tossed in a vibrant gochujang sauce with crisp vegetables, perfect for a weeknight dinner. This korean-inspired stir fry ready in about 30 minutes pairs boneless skinless chicken breast, large carrot, medium green bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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: 15 min Cook: 15 min Serves 4 Korean cuisine 400 cal/serving
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Ingredients

Instructions

  1. Step 1: Slice 1 lb boneless skinless chicken breast into 1/2-inch thick strips. Peel and julienne 1 large carrot, core and slice 1 medium green bell pepper into thin strips, and slice 1 medium yellow onion into thin wedges. Mince 3 garlic cloves.
  2. Step 2: In a small bowl, whisk together 2 tbsp gochujang, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp brown sugar, and 1 tbsp sesame oil. Set sauce aside.
  3. Step 3: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add chicken strips and stir-fry for 4-5 minutes until no longer pink and edges start to brown.
  4. Step 4: Add minced garlic, sliced onion, carrot, and bell pepper to the wok. Stir-fry together with the chicken for 4-5 minutes until vegetables are tender-crisp.
  5. Step 5: Pour the prepared gochujang sauce over the chicken and vegetables. Stir well and cook for an additional 2 minutes until sauce thickens and coats everything evenly.
  6. Step 6: Remove from heat and sprinkle 1 tbsp toasted sesame seeds and sliced green onions over the top. Serve immediately with steamed rice or noodles.

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Frequently asked questions

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

Total time is about 30 minutes (15 min prep + 15 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 with Vegetables?

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 large carrot from drying out.

Can I substitute ingredients in Korean-Style Spicy Chicken Stir Fry with Vegetables?

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 with Vegetables 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 with Vegetables?

Korean stir fry 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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