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- 500g boneless chicken thighs, sliced into thin strips - 2 tablespoons gochujang (Korean chili paste) - 1 tablespoon gochugaru (Korean chili flakes) - 2 tablespoons soy sauce - 1 tablespoon sesame oil - 1 tablespoon brown sugar - 1 tablespoon minced garlic - 1 tablespoon minced ginger - 1 bell pepper (red or green), sliced - 1 small zucchini, sliced - 1 cup broccoli florets - 3 green onions, chopped - 2 tablespoons vegetable oil (for stir frying) - Sesame seeds for garnish - Salt and pepper to taste Gather these ingredients before you start cooking. The chicken gives the dish its heartiness. Gochujang and gochugaru add that spicy kick. Soy sauce and sesame oil bring depth to the flavor. You can choose any bell pepper you like. Zucchini adds a nice crunch, and broccoli adds color. Green onions give a fresh touch. Sesame seeds finish the dish beautifully. Make sure your ingredients are fresh for the best taste. Enjoy the journey of cooking this quick, flavorful meal! {{ingredient_image_1}} First, mix the marinade. In a bowl, combine 2 tablespoons of gochujang, 1 tablespoon of gochugaru, 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 1 tablespoon of brown sugar, and 1 tablespoon each of minced garlic and ginger. This mix gives the chicken its spicy and sweet flavor. Cut 500g of boneless chicken thighs into thin strips. Add the chicken to the bowl and stir to coat every piece. Cover the bowl and let it marinate for at least 30 minutes. If you have time, marinate it overnight for even better taste. Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the marinated chicken. Cook for about 5 to 7 minutes. Stir frequently to cook evenly and help caramelize the chicken. The chicken should be cooked through and have a nice golden color when done. If you have leftover marinade, keep it for later. Next, add your vegetables. Toss in 1 sliced bell pepper, 1 small sliced zucchini, and 1 cup of broccoli florets. Stir-fry the veggies with the chicken for about 3 to 4 minutes. You want them to be tender but still crisp. After that, pour in the leftover marinade. Cook for another 2 minutes to let the flavors blend. Season with salt and pepper to taste. Finally, remove the skillet from the heat and mix in 3 chopped green onions. Serve hot and sprinkle sesame seeds on top for a fun finish. To get the best results, use high heat. This helps the chicken cook fast and keeps it juicy. Cut your chicken into thin strips for even cooking. Marinating the chicken for at least 30 minutes makes it more flavorful. If you can, marinate overnight. It really boosts the taste. One common mistake is overcrowding the pan. This can steam your chicken instead of frying it. Cook in batches if you have a lot. Also, do not skip the vegetables. They add crunch and nutrition. Lastly, remember to use fresh garlic and ginger. They give great flavor that dried spices can’t match. Want to take it up a notch? Add a splash of lime juice before serving. It brightens up the dish. You can also top it with crushed peanuts for a nice crunch. For more heat, add sliced fresh chili peppers while cooking. Experimenting with these tips makes every bite exciting! Pro Tips Marinate for Maximum Flavor: For the best flavor, marinate the chicken for at least 1 hour; overnight is even better to let the spices deeply infuse. Choose Fresh Vegetables: Use fresh, crisp vegetables to ensure they retain their texture and color during stir-frying, contributing to a vibrant dish. Control the Heat: Make sure your skillet or wok is hot enough before adding the chicken. This helps to sear the meat quickly, locking in juices and flavor. Adjust Spice Levels: If you prefer a milder dish, reduce the amount of gochujang and gochugaru to suit your taste, or serve with a side of yogurt to balance the heat. {{image_2}} You can switch up the veggies in this dish. Try adding carrots, snap peas, or bok choy. Each adds a new taste and texture. You can even use frozen mixed veggies if you're in a hurry. Just remember to adjust the cooking time. Frozen veggies may need a bit longer to cook through. Don't feel limited to chicken! You can use beef, shrimp, or tofu. Beef adds a hearty taste, while shrimp cooks quickly and gives a nice seafood flavor. Tofu is great for a vegetarian option. If you go with tofu, press it first to remove extra water for better texture. Love heat? Add more gochugaru or sliced fresh chili peppers. For a milder dish, use less gochujang. You can also mix in some honey or sugar to balance the heat. This dish is all about your taste. Adjust the spice until it feels just right for you. To keep your Korean Spicy Chicken Stir Fry fresh, let it cool to room temperature. Then, place the leftovers in an airtight container. Store it in the fridge for up to three days. This way, you can enjoy this tasty meal again! When you’re ready to eat, you can reheat the stir fry. You can use a skillet over medium heat. Add a splash of water or oil to prevent it from drying out. Stir it until it’s hot all the way through. You can also use a microwave. Heat it in short bursts and stir in between to warm it evenly. If you want to save the stir fry for later, freezing is a great option. Place the cooled dish in a freezer-safe container. Make sure to leave some space for expansion. It can last in the freezer for up to three months. When you’re ready to eat, thaw it in the fridge overnight before reheating. Enjoy your delicious meal anytime! Gochujang is a thick, red paste made from chili peppers, glutinous rice, fermented soybeans, and salt. It has a sweet and spicy flavor. You can find gochujang in many grocery stores, especially in the Asian aisle. You can also check Asian markets or order it online. Yes, you can! This dish works well with beef, pork, or tofu. If you choose beef, I recommend using flank steak, sliced thinly. For pork, try pork tenderloin. For a vegetarian option, use firm tofu. Just adjust cooking times as needed. Korean Spicy Chicken Stir Fry can be quite healthy! It includes lean protein from chicken and lots of colorful veggies. The key is to control the amount of oil and sugar you use. You can also add more vegetables to boost nutrients. This dish pairs well with steamed rice or noodles. You can also serve it with a side of kimchi for added flavor. A simple salad or pickled vegetables can add a nice crunch. Feel free to explore different sides to enhance your meal! You now have all you need to make a tasty Korean spicy chicken stir fry. We covered the essential ingredients, marinating methods, and cooking steps. You learned tips to avoid mistakes and enhance flavors. Plus, you explored variations for different tastes and storage options. Enjoy making this dish at home, and feel free to get creative with it! This meal is fun, healthy, and satisfying. Happy cooking!

Korean Spicy Chicken Stir Fry

A flavorful stir fry featuring marinated chicken thighs and vibrant vegetables in a spicy Korean sauce.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine Korean
Servings 4

Ingredients
  

  • 500 g boneless chicken thighs, sliced into thin strips
  • 2 tablespoons gochujang (Korean chili paste)
  • 1 tablespoon gochugaru (Korean chili flakes)
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon brown sugar
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 1 unit bell pepper (red or green), sliced
  • 1 unit small zucchini, sliced
  • 1 cup broccoli florets
  • 3 unit green onions, chopped
  • 2 tablespoons vegetable oil (for stir frying)
  • unit Sesame seeds for garnish
  • unit Salt and pepper to taste

Instructions
 

  • In a bowl, combine gochujang, gochugaru, soy sauce, sesame oil, brown sugar, minced garlic, and minced ginger to create a marinade.
  • Add the sliced chicken thighs to the marinade, ensuring all pieces are well coated. Marinate for at least 30 minutes or up to overnight in the refrigerator for more flavor.
  • Heat vegetable oil in a large skillet or wok over medium-high heat.
  • Once hot, add the marinated chicken (reserve any leftover marinade) and cook for about 5-7 minutes, stirring frequently, until the chicken is cooked through and caramelized.
  • Add the bell pepper, zucchini, and broccoli to the skillet. Stir-fry for an additional 3-4 minutes until the vegetables are tender yet crisp.
  • Pour in any leftover marinade and continue to cook for another 2 minutes to allow the flavors to meld.
  • Season with salt and pepper to taste.
  • Remove from heat and stir in the chopped green onions.
  • Serve hot, garnished with sesame seeds on top.

Notes

Marinate the chicken overnight for enhanced flavor.
Keyword chicken, Korean, spicy, stir fry