Quick Korean Spicy Chicken Stir-Fry with Gochujang

By AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A fast and flavorful Korean-inspired chicken stir-fry featuring gochujang and fresh vegetables for a spicy and savory meal. This Korean-inspired chicken recipe, ready in about 30 minutes, pairs boneless chicken thighs, gochujang (Korean chili paste), soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 3, 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 3 Korean cuisine 320 cal/serving

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Ingredients

400 g boneless chicken thighs
3 tbsp gochujang (Korean chili paste)
2 tbsp soy sauce
1 tbsp sesame oil
3 garlic cloves, minced
1 tbsp ginger, grated
1 medium carrot, julienned
2 stalks green onion, chopped
1 small onion, sliced
2 tbsp vegetable oil
1 tsp sesame seeds
1 tsp sugar
1/4 cup water

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Instructions

Step 1: Cut 400 g boneless chicken thighs into bite-sized pieces. In a bowl, combine 3 tbsp gochujang, 2 tbsp soy sauce, 1 tsp sugar, and 1/4 cup water to create the sauce.
Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 3 minced garlic cloves and 1 tbsp grated ginger, sauté for 30 seconds until fragrant.
Step 3: Add the chicken pieces to the skillet and cook for 5-6 minutes, stirring occasionally, until lightly browned and mostly cooked through.
Step 4: Add 1 sliced small onion and 1 julienned medium carrot to the skillet, stir-fry with chicken for 3 minutes until vegetables soften slightly.
Step 5: Pour the prepared sauce into the skillet, stir well to coat all ingredients, and cook for an additional 3 minutes until the sauce thickens and clings to the chicken.
Step 6: Drizzle 1 tbsp sesame oil over the dish and toss gently. Remove from heat, sprinkle 2 chopped green onions and 1 tsp sesame seeds on top before serving.