Description
A vibrant and flavorful Korean Spicy Chicken Stir Fry featuring tender marinated chicken coated in bold gochujang chili paste, garlic, and ginger, stir-fried with fresh onions and bell peppers for a quick, satisfying meal.
Ingredients
Scale
Chicken Marinade
- 500g chicken fillet, sliced
- 2 tablespoons soy sauce
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 tablespoon honey
Stir Fry Vegetables
- 1 tablespoon vegetable oil
- 1 onion, sliced
- 1 bell pepper, sliced
- 2 green onions, chopped (for garnish)
Instructions
- Marinate the Chicken: In a mixing bowl, combine the sliced chicken fillet with soy sauce, gochujang, sesame oil, minced garlic, minced ginger, and honey. Mix well to coat evenly and let it marinate for 30 minutes to absorb the bold flavors.
- Heat the Oil: Place a large pan or skillet over medium-high heat and add the vegetable oil. Allow it to heat up until shimmering but not smoking.
- Cook the Chicken: Add the marinated chicken to the hot pan and stir-fry continuously. Cook for about 7-10 minutes until the chicken is fully cooked through and lightly caramelized from the marinade.
- Add the Vegetables: Toss in the sliced onion and bell pepper. Continue to stir-fry for 3-4 minutes until the vegetables are tender-crisp, retaining some bite and color.
- Garnish and Serve: Remove from heat, sprinkle chopped green onions over the dish for freshness and a pop of color, then serve immediately.
Notes
- Marinating the chicken for at least 30 minutes enhances the flavor but can be done up to a few hours ahead for deeper taste.
- Adjust the quantity of gochujang based on your preferred spice level.
- Use a non-stick or well-seasoned pan to prevent sticking during stir-frying.
- Pair this dish with steamed rice or noodles for a complete meal.
- For a gluten-free version, ensure the soy sauce used is gluten-free.
