Spicy Korean-Style Chicken Bulgogi Stir Fry

By AislePrompt Editorial · Published 2026-07-28 · Updated 2026-07-28

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.

Tender chicken strips marinated in a spicy gochujang sauce, stir-fried with crisp vegetables for a quick and flavorful Korean-inspired meal. This Korean-inspired chicken recipe, ready in about 37 minutes, pairs gochujang (Korean chili paste), soy sauce, sesame oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 25 min Cook: 12 min Serves 4 Korean cuisine 350 cal/serving

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Ingredients

1 lb chicken thighs (boneless, skinless, sliced)
2 tbsp gochujang (Korean chili paste)
3 tbsp soy sauce
1 tbsp sesame oil
1 tbsp brown sugar
4 garlic cloves (minced)
1 tbsp ginger (grated)
3 stalks green onions (sliced)
1 medium carrot (julienned)
1 medium red bell pepper (sliced)
1 tbsp sesame seeds
2 tbsp vegetable oil
1/4 cup water

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Instructions

Step 1: In a large bowl, combine 1 lb sliced boneless chicken thighs with 2 tbsp gochujang, 3 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp brown sugar, 4 minced garlic cloves, and 1 tbsp grated ginger. Mix well to coat and marinate for at least 20 minutes.
Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add the marinated chicken and stir-fry for 5 minutes until the edges start to brown.
Step 3: Add 1 medium julienned carrot, 1 medium sliced red bell pepper, and 3 sliced green onions to the wok. Stir-fry together for 3 minutes until vegetables are crisp-tender.
Step 4: Pour in 1/4 cup water to deglaze the pan and steam the chicken and vegetables for an additional 2 minutes until the sauce thickens and coats all ingredients.
Step 5: Remove from heat and sprinkle 1 tbsp sesame seeds over the stir-fry before serving with steamed rice or noodles.