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Gochujang Garlic Chicken Stir Fry: Quick & Flavorful Recipe

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This Gochujang Garlic Chicken Stir Fry is a delightful fusion of flavors that brings a satisfying balance of heat and sweetness. It’s quick to prepare and incredibly fulfilling, making it perfect for busy weeknights.

Ingredients

Scale
  • 1 lb (450 g) boneless, skinless chicken thighs, cut into bite-sized pieces
  • 2 tablespoons vegetable oil (for cooking)
  • 3 tablespoons gochujang (Korean red chili paste)
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 2 tablespoons honey or brown sugar
  • 3 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon sesame oil
  • 1 tablespoon water
  • 1 medium onion, sliced
  • 1 red bell pepper, sliced
  • 1 cup broccoli florets
  • 1 carrot, julienned
  • 2 green onions, sliced (for garnish)
  • Sesame seeds, for garnish (optional)

Instructions

  1. Prepare the Marinade: In a medium bowl, combine 3 tablespoons of gochujang, 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 2 tablespoons of honey or brown sugar, 3 minced garlic cloves, 1 teaspoon of grated ginger, 1 tablespoon of sesame oil, and 1 tablespoon of water. Whisk until well combined. This should take about 2 minutes. Make sure the mixture is smooth to avoid clumping later.
  2. Marinate the Chicken: Add the 1 lb of chicken thighs to the marinade and mix thoroughly, ensuring all pieces are well coated. Cover and let it marinate for at least 15 minutes, or up to 2 hours in the fridge for deeper flavor. Avoid marinating for too long, as the acidity can affect the texture.
  3. Heat the Oil: In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat for about 2 minutes. The oil should shimmer but not smoke. If it smokes, it’s too hot, and you should lower the heat.
  4. Cook the Chicken: Remove the chicken from the marinade, letting excess marinade drip off. Add the chicken to the hot skillet in a single layer and cook for 6-8 minutes, turning occasionally, until the chicken is browned and cooked through. You’ll know it’s ready when the edges are golden and the center reaches an internal temperature of 165°F (75°C).
  5. Add Vegetables: Once the chicken is cooked, add the sliced onion, red bell pepper, broccoli florets, and julienned carrot to the skillet. Stir-fry for an additional 4-5 minutes until the vegetables are tender-crisp. You want the colors to brighten and the broccoli to be vibrant green, indicating they are cooked but not mushy.
  6. Finish and Garnish: Remove the skillet from heat. Taste and adjust seasoning, adding more soy sauce or gochujang if necessary. Transfer the stir fry to a serving plate, garnish with sliced green onions and sesame seeds, if desired. Serve immediately while hot and enjoy the vibrant colors and aromas!

Nutrition

Keywords: Don’t overcrowd the pan while cooking the chicken. Use a wok or large skillet for optimal heat distribution. Balance flavors by tasting as you go, and prep all ingredients before cooking for a smooth process.

Find it online: https://mamablueberry.com/gochujang-garlic-chicken-stir-fry-quick-flavorful-recipe/