Description
A bold and flavorful stir fry featuring tender chicken, vibrant vegetables, and a rich, spicy Korean-inspired sauce that comes together quickly in one pan.
Ingredients
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Boneless, skinless chicken thighs – 1½ pounds (680 g), sliced
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Gochujang – ¼ cup (60 g)
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Soy sauce – 2 tablespoons (30 ml)
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Brown sugar – 1½ tablespoons (18 g)
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Sesame oil – 1 tablespoon (15 ml)
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Garlic – 5 cloves, minced
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Fresh ginger – 1 tablespoon, grated
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Onion – 1 large (200 g), sliced
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Green cabbage – 2 cups (150 g), chopped
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Carrot – 1 medium (80 g), julienned
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Green onions – 3 stalks, sliced
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Neutral cooking oil – 2 tablespoons (30 ml)
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Sesame seeds – 1 tablespoon, for garnish
Instructions
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In a bowl, mix chicken with gochujang, soy sauce, brown sugar, sesame oil, garlic, and ginger. Marinate for at least 20 minutes.
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Heat oil in a large skillet over medium-high heat. Add chicken and sear for 6–8 minutes, stirring occasionally.
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Add onion, cabbage, and carrot. Stir fry for 4–5 minutes until vegetables are tender-crisp.
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Stir in green onions and cook for 1 minute.
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Remove from heat, garnish with sesame seeds, and serve hot.
Notes
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Adjust gochujang to control spice level.
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Best served immediately while hot and sizzling.
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Leftovers keep well refrigerated for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes