Gochujang Chicken Stir-Fry

Gochujang, Korea’s deep red fermented chili paste, brings sweet heat and umami to everyday cooking. Thin-sliced chicken thighs flash in a hot wok with broccoli and peppers, glazed in a glossy gochujang-honey sauce.

Serves 4 · 20 min prep · 15 min cook

Estimate for one serving

• 495 cal
• 36g protein
• 48g carbs
• 16g fat
• 3g fiber

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Ingredients

• 1.5 lb boneless skinless chicken thighs, sliced thin
• 3 tbsp gochujang
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp toasted sesame oil
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp neutral oil
• 3 cups broccoli florets
• 1 red bell pepper, sliced
• 1 carrot, julienned
• 4 green onions, sliced
• 1 tsp toasted sesame seeds
• 4 cups cooked jasmine rice

Instructions

1. 1In a bowl whisk gochujang, soy sauce, honey, rice vinegar, toasted sesame oil, minced garlic, and grated ginger into a thick glossy sauce; set aside half for finishing.
2. 2Toss the thinly sliced chicken thighs with the remaining half of the sauce and let sit 10 minutes while you prep the vegetables.
3. 3Heat a large wok or 12-inch skillet over high heat until smoking hot, then add half the neutral oil and swirl.
4. 4Add the chicken in a single layer and stir-fry 4 to 5 minutes until edges char and the meat is just cooked through; transfer to a clean plate.
5. 5Add the remaining oil to the same pan, then toss in broccoli florets, sliced red bell pepper, and julienned carrot; stir-fry 3 to 4 minutes until vegetables are crisp-tender and bright.
6. 6Return the chicken and any juices to the pan, pour in the reserved sauce, and toss everything together for 1 to 2 minutes until the sauce clings and bubbles thickly.
7. 7Remove from heat, fold in most of the sliced green onions, and taste for balance—add a splash of water if the sauce is too thick.
8. 8Spoon over hot jasmine rice, finish with remaining green onions and toasted sesame seeds, and serve immediately while the chicken is glossy and the vegetables still snap.