Spicy Korean-Style Chicken Stir Fry with Gochujang and Sesame
A vibrant stir fry combining tender chicken, crisp vegetables, and a spicy-sweet gochujang sauce finished with toasted sesame seeds. This korean-inspired stir fry ready in about 30 minutes pairs gochujang (Korean chili paste), soy sauce, honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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, sliced into 1/2-inch strips boneless skinless chicken thighs
- 2 tbsp gochujang (Korean chili paste)
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp sesame oil
- 2 tbsp vegetable oil
- 3, minced garlic cloves
- 1 tbsp, minced ginger
- 1 medium, sliced into strips red bell pepper
- 1 cup, trimmed green beans
- 2, sliced thin scallions
- 1 tbsp toasted sesame seeds
- for serving, about 2 cups cooked jasmine rice
Instructions
- Step 1: In a small bowl, whisk together 2 tbsp gochujang, 2 tbsp soy sauce, 1 tbsp honey, and 1 tbsp sesame oil until smooth and set aside.
- Step 2: Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add 1 lb sliced boneless skinless chicken thighs and cook for 5-6 minutes, stirring frequently, until browned and cooked through.
- Step 3: Add 3 minced garlic cloves and 1 tbsp minced ginger to the skillet, sautéing for 30 seconds until fragrant.
- Step 4: Toss in 1 medium sliced red bell pepper and 1 cup trimmed green beans, stir frying for 4-5 minutes until vegetables are tender-crisp.
- Step 5: Pour the gochujang sauce over the chicken and vegetables, stirring continuously for 2 minutes until the sauce thickens and coats all ingredients.
- Step 6: Remove from heat, garnish with 2 sliced scallions and 1 tbsp toasted sesame seeds. Serve immediately over 2 cups cooked jasmine rice.
Equipment for this recipe
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Frequently asked questions
How long does Spicy Korean-Style Chicken Stir Fry with Gochujang and Sesame 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 and Sesame?
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 soy sauce from drying out.
Can I substitute ingredients in Spicy Korean-Style Chicken Stir Fry with Gochujang and Sesame?
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 and Sesame 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 and Sesame?
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.
