Spicy Korean Stir-Fried Chicken

Ingredients

• 500g (1.1 lb) boneless, skinless chicken breasts, thinly sliced 500g (1.1 lb) boneless, skinless chicken breasts, thinly sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 3 tablespoons gochujang (Korean chili paste) 3 tablespoons gochujang (Korean chili paste)
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon honey 1 tablespoon honey
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 tablespoon grated ginger 1 tablespoon grated ginger
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced 1 yellow bell pepper, thinly sliced
• 1 medium onion, thinly sliced 1 medium onion, thinly sliced
• 2 green onions, chopped (for garnish) 2 green onions, chopped (for garnish)
• Sesame seeds, for garnish Sesame seeds, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 15g, 8g
• Protein: 35g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine gochujang, soy sauce, honey, minced garlic, and grated ginger to make the marinade.
2. 2.
   Add the sliced chicken to the marinade and let it marinate for at least 30 minutes.
3. 3.
   Heat vegetable oil in a large skillet or wok over medium-high heat.
4. 4.
   Add the marinated chicken to the skillet and stir-fry until cooked through, about 5-6 minutes.
5. 5.
   Add the sliced bell peppers and onion to the skillet and continue stir-frying for an additional 3-4 minutes, until the vegetables are tender-crisp.
6. 6.
   Garnish with chopped green onions and sesame seeds.
7. 7.
   Serve hot with steamed rice.

Treat your ingredients with care...

• Chicken breasts — To ensure tender and juicy chicken, slice the chicken breasts thinly against the grain.
• Gochujang — Adjust the amount of gochujang according to your spice preference. Add more for extra heat or reduce for a milder flavor.
• Bell peppers and onions — Slice the vegetables thinly and uniformly for even cooking.

Tips & Tricks

• For a vegetarian version, substitute the chicken with tofu or tempeh.
• Customize the vegetable selection by adding mushrooms, carrots, or zucchini.
• If you prefer a spicier dish, add a small amount of Korean red pepper flakes (gochugaru) along with the gochujang.
• Serve the stir-fry with a side of kimchi for an authentic Korean experience.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Spicy Korean Stir-Fried Chicken hot over a bed of steamed rice. Garnish with chopped green onions and sesame seeds for added flavor and visual appeal.

Presentation advice

Arrange the colorful stir-fried chicken and vegetables on a platter, allowing the vibrant red sauce to shine. Sprinkle sesame seeds and chopped green onions on top for an attractive finishing touch.