Spicy Korean-Style Chicken Stir Fry with Sesame and Scallions

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A quick and flavorful stir fry featuring tender chicken strips tossed in a spicy gochujang sauce with crunchy vegetables and toasted sesame seeds. This Korean-inspired curry recipe, ready in about 25 minutes, pairs vegetable oil, garlic cloves, minced, fresh ginger, grated 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.

Ingredients

• 1 lb boneless skinless chicken thighs, sliced thin
• 2 tbsp vegetable oil
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp gochujang (Korean chili paste)
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tbsp rice vinegar
• 1 medium carrot, julienned
• 1 medium red bell pepper, sliced thin
• 3 scallions, sliced
• 1 tbsp toasted sesame seeds
• 1 tsp sesame oil
• 1/2 tsp salt

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large wok or skillet over high heat until shimmering. Add 1 lb thinly sliced boneless skinless chicken thighs and 1/2 tsp salt, stir-frying for 4-5 minutes until chicken is browned and cooked through.
2. Step 2: Push chicken to the side and add 3 minced garlic cloves and 1 tbsp grated fresh ginger to the empty side of the pan. Stir-fry for 30 seconds until fragrant.
3. Step 3: Stir in 2 tbsp gochujang, 2 tbsp soy sauce, 1 tbsp brown sugar, and 1 tbsp rice vinegar. Mix all ingredients together and cook for 1 minute until sauce thickens slightly.
4. Step 4: Add 1 medium julienned carrot and 1 medium thinly sliced red bell pepper. Stir-fry for 3-4 minutes until vegetables are tender-crisp but still vibrant.
5. Step 5: Remove from heat and toss in 3 sliced scallions, 1 tbsp toasted sesame seeds, and 1 tsp sesame oil. Mix well and serve immediately over steamed rice or noodles.