Spicy Korean Chicken Stir Fry with Gochujang
A bold and flavorful Korean chicken stir fry with spicy gochujang sauce and crisp vegetables, on the table in 35 minutes. This korean-inspired stir fry (gluten free option) ready in about 35 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 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 thighs
- 3 tbsp gochujang (Korean chili paste)
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 4 cloves garlic cloves, minced
- 1 tbsp ginger, minced
- 1 medium carrot, julienned
- 1 medium red bell pepper, sliced
- 3 stalks green onions, chopped
- 2 tbsp vegetable oil
- 1 tsp toasted sesame seeds
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Cut 1 lb boneless chicken thighs into bite-sized pieces. Mix 3 tbsp gochujang, 2 tbsp soy sauce, 1 tbsp sesame oil, 4 minced garlic cloves, and 1 tbsp minced ginger in a bowl to create a marinade. Toss the chicken pieces in the marinade and let rest for 15 minutes.
- Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add the marinated chicken pieces and stir-fry for 6-8 minutes until the chicken is cooked through and slightly caramelized.
- Step 3: Add 1 julienned carrot and 1 sliced red bell pepper to the skillet. Stir-fry for another 3-4 minutes until the vegetables are tender-crisp.
- Step 4: Stir in 3 chopped green onions and cook for 1 minute until fragrant. Remove from heat and sprinkle 1 tsp toasted sesame seeds on top before serving.
Frequently asked questions
How long does Spicy Korean Chicken Stir Fry with Gochujang take to make?
Total time is about 35 minutes (20 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 Spicy Korean Chicken Stir Fry with Gochujang?
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 Spicy Korean Chicken Stir Fry with Gochujang?
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 Spicy Korean Chicken Stir Fry with Gochujang 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 Spicy Korean Chicken Stir Fry with Gochujang gluten free option?
Yes — this recipe is tagged gluten free option based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
