Spicy Korean-Style Chicken Stir Fry with Gochujang Glaze
Juicy bite-sized chicken pieces stir-fried with crisp vegetables and coated in a vibrant, spicy-sweet gochujang sauce. This korean-inspired chicken ready in about 25 minutes pairs vegetable oil, minced garlic cloves, grated ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.
Ingredients
- 1 lb, cut into 1-inch pieces boneless skinless chicken thighs
- 2 tbsp vegetable oil
- 3, minced garlic cloves
- 1 tbsp, grated ginger
- 1 medium, sliced into thin strips red bell pepper
- 2 cups broccoli florets
- 3, sliced green onions
- 3 tbsp gochujang (Korean chili paste)
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tbsp toasted sesame seeds
- 1/2 tsp black pepper
- 1/2 tsp salt
Instructions
- Step 1: In a small bowl, whisk together 3 tbsp gochujang, 2 tbsp soy sauce, 1 tbsp honey, 1 tbsp rice vinegar, and 1 tsp sesame oil until smooth.
- Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 3 minced garlic cloves and 1 tbsp grated ginger, sautéing for 30 seconds until fragrant.
- Step 3: Add 1 lb chicken thigh pieces and season with 1/2 tsp salt and 1/2 tsp black pepper. Stir-fry for 6-7 minutes until chicken is cooked through and lightly browned.
- Step 4: Add 1 sliced red bell pepper and 2 cups broccoli florets to the skillet. Stir-fry for 4-5 minutes until vegetables are tender-crisp.
- Step 5: Pour the prepared gochujang sauce over the chicken and vegetables. Toss well and cook for 2 more minutes until the sauce thickens and coats everything evenly.
- Step 6: Remove from heat and stir in 3 sliced green onions. Sprinkle 1 tbsp toasted sesame seeds on top before serving.
Frequently asked questions
How long does Spicy Korean-Style Chicken Stir Fry with Gochujang Glaze take to make?
Total time is about 25 minutes (10 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 Glaze?
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 vegetable oil from drying out.
Can I substitute ingredients in Spicy Korean-Style Chicken Stir Fry with Gochujang Glaze?
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 Glaze 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 Glaze?
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.
What others are saying
- ★★★★★
This is now my go-to recipe for weeknight dinners. So easy and flavorful!
- ★★★★★
Perfect balance of spicy and sweet. The chicken was tender and the glaze sticky delicious.
- ★★★★☆
Takes a bit longer to cook than expected, but the flavor was worth it.
