Spicy Korean-Style Stir-Fried Chicken with Gochujang

By AislePrompt Editorial · Published 2026-08-09 · Updated 2026-08-09

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy bite-sized chicken pieces stir-fried in a vibrant gochujang sauce with crisp vegetables for a fiery Korean-inspired meal. This Korean-inspired chicken recipe, ready in about 35 minutes, pairs boneless chicken thighs, gochujang (Korean chili paste), soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 calories and feeds 3, 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.

Prep: 25 min Cook: 10 min Serves 3 Korean cuisine 360 cal/serving

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Ingredients

400 g, cut into 1-inch pieces boneless chicken thighs
3 tbsp gochujang (Korean chili paste)
2 tbsp soy sauce
1 tbsp sesame oil
4 cloves, minced garlic cloves
1 medium, sliced onion
1 medium, julienned carrot
1 medium, sliced green bell pepper
1 tbsp sugar
2 tbsp vegetable oil
1 tbsp toasted sesame seeds
2 stalks, chopped for garnish green onions

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Instructions

Step 1: In a bowl, combine 3 tbsp gochujang, 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp sugar, and 4 minced garlic cloves to create the marinade.
Step 2: Add 400 g bite-sized boneless chicken thigh pieces to the marinade, toss well, and let sit for 20 minutes.
Step 3: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add the marinated chicken and stir-fry for 5 minutes until the edges start to caramelize.
Step 4: Add 1 sliced medium onion, 1 julienned carrot, and 1 sliced green bell pepper to the pan. Stir-fry together for another 4-5 minutes until vegetables are tender-crisp and chicken is cooked through.
Step 5: Sprinkle 1 tbsp toasted sesame seeds over the dish and garnish with 2 chopped green onion stalks before serving hot with steamed rice or noodles.