Spicy Korean-Style Chicken Stir Fry with Gochujang

By AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

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 recipe, ready in about 30 minutes, pairs boneless skinless chicken thighs, cornstarch, sesame oil 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

Woks that get real sear at home → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Toss 1 lb cut chicken thighs with 2 tbsp cornstarch until evenly coated.
2. 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.
3. Step 3: Add 3 minced garlic cloves and 1 tbsp grated fresh ginger to the skillet, sautéing for 1 minute until fragrant.
4. 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.
5. 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.
6. 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.
7. Step 7: Remove from heat and sprinkle 1 tbsp toasted sesame seeds over the dish before serving.