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Korean Spicy Chicken Stir Fry

Bold and flavorful Korean Spicy Chicken Stir Fry made with tender chicken, crisp vegetables, and a glossy gochujang-based sauce. Ready in under 30 minutes and perfect for weeknights.
Prep Time: 10 minutesCook Time: 15 minutesTotal Time: 25 minutes
Servings: 4Course: DinnerCuisine: Korean-InspiredDifficulty: Easy

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Ingredients Method

Ingredients
  

  • Chicken
  • 1½ lb boneless skinless chicken thighs (or breasts), thinly sliced
  • 1 tablespoon cornstarch optional, for light crisping
  • 1 tablespoon neutral oil for cooking
  • Vegetables
  • 1 small onion sliced
  • 1 red bell pepper sliced
  • 1 cup cabbage or carrots sliced
  • Spicy Korean Sauce
  • 2 tablespoons gochujang Korean chili paste
  • 2 tablespoons soy sauce low sodium
  • 1 tablespoon honey or brown sugar
  • 1 teaspoon sesame oil
  • 3 cloves garlic minced
  • 1 teaspoon fresh ginger grated
  • 2 tablespoons water
  • Optional Garnish
  • Sesame seeds
  • Sliced green onions

Method
 

  1. In a small bowl, whisk together all sauce ingredients until smooth.
  2. Toss sliced chicken with cornstarch if using.
  3. Heat oil in a large skillet or wok over medium-high heat.
  4. Add chicken in a single layer and cook until golden and slightly crispy. Remove and set aside.
  5. In the same pan, add vegetables and stir fry 2–3 minutes until tender-crisp.
  6. Return chicken to the pan and pour in the sauce.
  7. Toss everything together and simmer 1–2 minutes until the sauce thickens and coats the chicken.
  8. Garnish if desired and serve immediately.