Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs or breast, cut into 1-inch pieces
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced
- 1 tablespoon cornstarch
- 2 tablespoons neutral oil (like canola or vegetable oil), divided
- 1 large onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 cup chopped carrots or shredded carrots
- 1/2 cup chicken broth or water
- For the Gochujang Sauce:
- 3 tablespoons gochujang (Korean chili paste)
- 1 tablespoon gochugaru (Korean chili flakes, optional for extra heat)
- 2 tablespoons honey or brown sugar
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- For Garnish (optional):
- Sesame seeds
- Sliced green onions
Instructions
- In a medium bowl, combine the chicken pieces with 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1 teaspoon grated ginger, 2 minced garlic cloves, and cornstarch. Toss to coat evenly. Let marinate for at least 15 minutes while you prepare other ingredients.
- Prepare the Gochujang Sauce: In a small bowl, whisk together the gochujang, gochugaru (if using), honey or brown sugar, 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, 2 minced garlic cloves, and 1 teaspoon grated ginger until smooth. Set aside.
- Heat 1 tablespoon neutral oil in a large wok or skillet over medium-high heat. Add the marinated chicken in a single layer (you may need to do this in batches to avoid overcrowding). Cook for 3-5 minutes per side, until browned and cooked through. Remove the chicken from the wok and set aside.
- Add the remaining 1 tablespoon neutral oil to the wok. Add the sliced onion, bell peppers, and carrots. Stir-fry for 3-5 minutes until the vegetables are tender-crisp. Do not overcook; they should retain some bite.
- Return the cooked chicken to the wok with the vegetables. Pour the prepared Gochujang Sauce over everything. Add the 1/2 cup chicken broth or water. Stir well to coat all ingredients evenly. Bring to a simmer and cook for 2-3 minutes, allowing the sauce to thicken slightly and flavors to meld.
- Remove from heat. Taste and adjust seasoning if needed (add more soy sauce for saltiness, honey for sweetness, or gochugaru for extra heat). Serve immediately over steamed rice or noodles. Garnish with sesame seeds and sliced green onions, if desired.
Notes
For a vegetarian option, swap chicken for firm tofu or hearty mushrooms. Adjust the gochugaru to control the spice level; omit for milder heat or add more for an extra kick. This dish pairs wonderfully with a side of kimchi or a simple cucumber salad.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 12g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 95mg