Spicy Korean Stir-Fried Chicken with Gochujang and Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant Korean stir-fry featuring tender chicken thighs cooked in a spicy gochujang sauce with crisp vegetables. This korean-inspired stir fry 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 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: 15 min Serves 4 Korean cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Slice 500 g boneless chicken thighs into bite-sized pieces. In a bowl, combine 3 tbsp gochujang, 2 tbsp soy sauce, 1 tbsp sesame oil, 4 minced garlic cloves, and 1 tbsp grated ginger to create the marinade.
  2. Step 2: Toss the chicken pieces in the marinade and let sit for 15 minutes to absorb flavors.
  3. Step 3: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add the marinated chicken and stir-fry for 5-6 minutes until the chicken is cooked through and slightly caramelized.
  4. Step 4: Add 1 julienned carrot, 1 sliced green bell pepper, and 1 sliced onion to the skillet. Stir-fry together for 3-4 minutes until the vegetables are tender-crisp and coated with the sauce.
  5. Step 5: Remove from heat and garnish with 2 chopped scallions and 1 tbsp toasted sesame seeds before serving.

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Frequently asked questions

How long does Spicy Korean Stir-Fried Chicken with Gochujang and Vegetables 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 Stir-Fried Chicken with Gochujang and 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 boneless chicken thighs from drying out.

Can I substitute ingredients in Spicy Korean Stir-Fried Chicken with Gochujang and 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 Spicy Korean Stir-Fried Chicken with Gochujang and 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 Spicy Korean Stir-Fried Chicken with Gochujang and 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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