Spicy Korean-Inspired Hot Pepper Chicken Stir-Fry

By AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

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.

This vibrant stir-fry features tender chicken tossed with fiery hot peppers and a savory sauce, delivering a perfectly balanced spicy kick. This Korean-inspired stir-fry recipe, ready in about 30 minutes, pairs boneless chicken thighs, gochugaru (Korean chili flakes), fresh hot red chili peppers 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.

Prep: 20 min Cook: 10 min Serves 4 Korean cuisine 320 cal/serving

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Ingredients

1 lb boneless chicken thighs
1 tbsp gochugaru (Korean chili flakes)
2 medium, thinly sliced fresh hot red chili peppers
3 tbsp soy sauce
1 tbsp sesame oil
3 cloves minced garlic
1 tsp grated ginger
2, sliced scallions
2 tbsp vegetable oil
1 tbsp brown sugar
1 tsp toasted sesame seeds

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Instructions

Step 1: Cut 1 lb boneless chicken thighs into 1-inch pieces. In a medium bowl, combine 3 tbsp soy sauce, 1 tbsp gochugaru, 1 tbsp brown sugar, 1 tsp grated ginger, and 3 minced garlic cloves. Marinate the chicken in this mixture for 15 minutes.
Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add the marinated chicken pieces, cooking for 5-6 minutes, stirring occasionally until the chicken is cooked through and beginning to brown.
Step 3: Add 2 thinly sliced fresh hot red chili peppers and 2 sliced scallions to the skillet. Stir-fry for 2-3 minutes until peppers soften and the mixture is fragrant.
Step 4: Drizzle 1 tbsp sesame oil over the stir-fry, toss to combine, then sprinkle 1 tsp toasted sesame seeds on top before serving.