Spicy Korean Chicken Stir-Fry

Ingredients

• 500g (1.1 lb) boneless, skinless chicken thighs, cut into bite-sized pieces 500g (1.1 lb) boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 1 carrot, julienned 1 carrot, julienned
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced 1 green bell pepper, thinly sliced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons gochujang (Korean red pepper paste) 2 tablespoons gochujang (Korean red pepper paste)
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon honey 1 tablespoon honey
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 1 teaspoon Korean red pepper flakes (gochugaru) 1 teaspoon Korean red pepper flakes (gochugaru)
• 1 teaspoon black pepper 1 teaspoon black pepper
• 1 teaspoon sugar 1 teaspoon sugar
• 2 green onions, chopped 2 green onions, chopped
• Sesame seeds, for garnish Sesame seeds, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 2.5g
• Carbohydrates (total, sugars): 15g, 7g
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the gochujang, soy sauce, honey, sesame oil, grated ginger, Korean red pepper flakes, black pepper, and sugar to make the marinade.
2. 2.
   Add the chicken pieces to the marinade and mix well. Let it marinate for at least 30 minutes, or refrigerate overnight for enhanced flavor.
3. 3.
   Heat the vegetable oil in a large pan or wok over medium-high heat.
4. 4.
   Add the marinated chicken to the pan and stir-fry for 5-6 minutes until the chicken is cooked through.
5. 5.
   Add the onion, carrot, and bell peppers to the pan and continue stir-frying for another 3-4 minutes until the vegetables are slightly tender.
6. 6.
   Stir in the minced garlic and cook for an additional minute.
7. 7.
   Sprinkle the chopped green onions and sesame seeds over the stir-fry and give it a final toss.
8. 8.
   Remove from heat and serve the Spicy Korean Chicken Stir-Fry hot with steamed rice.

Treat your ingredients with care...

• Chicken thighs — For a healthier option, you can use skinless chicken breast instead of thighs. However, keep in mind that chicken breast tends to be drier, so be careful not to overcook it.
• Gochujang — Adjust the amount of gochujang according to your spice preference. Increase or decrease the quantity to make the dish spicier or milder.
• Korean red pepper flakes (gochugaru) — If you can't find gochugaru, you can substitute it with regular red pepper flakes, but the flavor won't be exactly the same.
• Sesame oil — Use toasted sesame oil for a more pronounced nutty flavor.

Tips & Tricks

• To add extra crunch, you can toss in some sliced cabbage or bean sprouts along with the other vegetables.
• If you prefer a sweeter taste, increase the amount of honey in the marinade.
• For a smoky flavor, grill the marinated chicken instead of stir-frying it.
• Serve the Spicy Korean Chicken Stir-Fry with a side of kimchi for a traditional Korean experience.
• Leftovers can be used as a filling for lettuce wraps or in fried rice for a delicious twist.

Serving advice

Serve the Spicy Korean Chicken Stir-Fry hot with steamed rice and garnish with additional chopped green onions and sesame seeds for an extra burst of flavor.

Presentation advice

Arrange the colorful stir-fried chicken and vegetables on a platter, and sprinkle sesame seeds over the top for an appealing presentation. Serve it family-style, allowing everyone to dig in and enjoy the vibrant colors.