Spicy Korean-Style Chicken Stir Fry with Gochujang
Juicy chicken pieces stir-fried with crisp vegetables and coated in a savory, spicy gochujang sauce for a quick, flavorful dinner. This korean-inspired chicken ready in about 30 minutes pairs cornstarch, sesame oil, medium, thinly sliced red bell pepper 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.
Ingredients
- 1 lb, cut into 1-inch pieces boneless skinless chicken thighs
- 2 tbsp cornstarch
- 2 tbsp sesame oil
- 1 medium, thinly sliced red bell pepper
- 1 medium, sliced into half-moons zucchini
- 3, chopped green onions
- 3, minced garlic cloves
- 1 tbsp fresh, grated ginger
- 3 tbsp gochujang (Korean chili paste)
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp brown sugar
- 1/4 cup water
- 1 tbsp for garnish toasted sesame seeds
Instructions
- Step 1: Toss 1 lb cut chicken thighs with 2 tbsp cornstarch until evenly coated.
- Step 2: Heat 2 tbsp sesame oil in a large skillet or wok over medium-high heat. Add the chicken and cook for 6-7 minutes, stirring often until golden and cooked through.
- Step 3: Add 3 minced garlic cloves and 1 tbsp grated fresh ginger to the skillet, sautéing for 1 minute until fragrant.
- Step 4: Stir in 1 sliced red bell pepper, 1 sliced zucchini, and 3 chopped green onions; cook for 4 minutes until vegetables are tender-crisp.
- Step 5: In a small bowl, whisk 3 tbsp gochujang, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp brown sugar, and 1/4 cup water until smooth.
- Step 6: Pour the sauce over the chicken and vegetables, stirring well to coat. Cook for another 2 minutes until the sauce thickens and clings to the ingredients.
- Step 7: Remove from heat and sprinkle 1 tbsp toasted sesame seeds over the dish before serving.
Frequently asked questions
How long does Spicy Korean-Style Chicken Stir Fry with Gochujang take to make?
Total time is about 30 minutes (15 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-Style 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 cornstarch from drying out.
Can I substitute ingredients in Spicy Korean-Style 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-Style 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.
What goes well with Spicy Korean-Style Chicken Stir Fry with Gochujang?
Korean chicken 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.
Related recipes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
