Spicy Korean-Inspired Gochujang Chicken Stir Fry

By AislePrompt Editorial · Published 2026-05-31 · Updated 2026-05-31

A quick stir fry featuring tender chicken thighs tossed in a bold gochujang sauce with crisp vegetables, served over steamed rice for a satisfying meal. This Korean-inspired stir-fry recipe, ready in about 30 minutes, pairs boneless skinless 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 450 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
• 3 tbsp gochujang (Korean chili paste)
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 2 tbsp vegetable oil
• 3, minced garlic cloves
• 1 tbsp, minced ginger
• 1 medium, sliced into thin strips red bell pepper
• 1 medium, sliced into half-moons zucchini
• 2, sliced diagonally green onions
• 1 tsp toasted sesame seeds
• 3 cups cooked white rice

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: In a small bowl, whisk together 3 tbsp gochujang, 2 tbsp soy sauce, and 1 tbsp sesame oil until smooth, setting the spicy sauce aside.
2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 1 lb cut chicken thighs and cook for 5-6 minutes, stirring occasionally, until lightly browned and cooked through.
3. Step 3: Add 3 minced garlic cloves and 1 tbsp minced ginger to the skillet, sautéing for 1 minute until fragrant.
4. Step 4: Toss in 1 sliced red bell pepper and 1 sliced zucchini, cooking for 4 minutes until vegetables are tender-crisp.
5. Step 5: Pour the prepared gochujang sauce over the chicken and vegetables, stirring well to coat everything evenly. Cook for another 2 minutes until the sauce thickens slightly.
6. Step 6: Remove from heat and stir in 2 sliced green onions. Serve the stir fry over 3 cups cooked white rice, garnished with 1 tsp toasted sesame seeds.