Dinner

Gochujang Chicken Stir Fry with Veggies Recipe

Name: Gochujang Chicken Stir Fry with Veggies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: Korean
Ingredients: 1 pound Boneless, Skinless Chicken Thigh; 1 Carrot; 1 Leek (white and light green parts); 1/2 Yellow Onion; 2 cloves Garlic; 2 tablespoons Gochujang; 1 1/2 tablespoons Soy Sauce; 1 teaspoon Paprika; 1/2 tablespoon Sesame Oil; 1/2 tablespoon Vegetable Oil; White Rice, to taste; Toasted White Sesame Seeds, to taste

ByLuna Ryder December 17, 2025December 17, 2025

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Introduction

This Gochujang Chicken Stir Fry with Veggies is a vibrant and flavorful dish that comes together quickly for a satisfying weeknight meal. The spicy-sweet gochujang sauce pairs perfectly with tender chicken and fresh vegetables, making it a delicious and healthy dinner option.

A black cast iron pan is filled with a colorful chicken stir-fry, showing three main layers: the bottom layer has glossy light brown chicken pieces, the middle layer features large orange carrot slices and pale yellow onion chunks, and the top layer is sprinkled with white sesame seeds and a few green spring onion pieces. Two woman's hands are holding the pan handles at the bottom left of the image. The pan sits on a blue and white checkered cloth over a white marbled surface. On the right side, there are two white bowls filled with white rice, garnished with black sesame seeds and small chopped green onions. A black spoon with a wooden handle rests near the bowls, and a small wooden bowl with sesame seeds and some green leafy plant are seen on the left. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound Boneless, Skinless Chicken Thigh
1 Carrot
1 Leek
1/2 Yellow Onion
2 cloves Garlic
2 tablespoons Gochujang
1 1/2 tablespoons Soy Sauce
1 teaspoon Paprika
1/2 tablespoon Sesame Oil
1/2 tablespoon Vegetable Oil
White Rice, to taste
Toasted White Sesame Seeds, to taste

Instructions

Step 1: Cut the boneless, skinless chicken thighs into bite-size pieces, about 1-inch each. Place them in a bowl and toss with the sesame oil until well coated. Set aside.
Step 2: Slice the carrot in half lengthwise, then cut diagonally into 1/4-inch thick slices. Slice the white and light green parts of the leek diagonally into 1/2-inch pieces. Slice the yellow onion into 1/4-inch thick slices.
Step 3: In a small bowl, mix together the gochujang, soy sauce, and paprika to create the sauce.
Step 4: Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the garlic and cook until fragrant, about 30 seconds.
Step 5: Add the chicken pieces to the skillet and cook for 2-3 minutes until they start to brown.
Step 6: Add the carrots, leeks, onion, and the gochujang sauce. Stir frequently and cook for 4-6 minutes until the vegetables are tender and the chicken is cooked through.
Step 7: Optionally, garnish with toasted white sesame seeds. Serve warm with white rice if desired.

Tips & Variations

For extra heat, add a pinch of red pepper flakes or a drizzle of chili oil.
Swap the chicken thighs for chicken breast or tofu for a different protein option.
Include other vegetables like bell peppers or snap peas for added color and crunch.
Use brown rice or quinoa instead of white rice for a healthier grain alternative.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. If the sauce thickens too much, add a splash of water while reheating to loosen it.

How to Serve

A large black skillet filled with a stir-fry of warm brown chicken pieces, orange carrot slices, light golden onion wedges, and light green scallion sections, all coated in a shiny, slightly thick brown sauce sprinkled with white sesame seeds. The skillet is placed on a blue and white checkered cloth over a white marbled surface. Two white bowls of steamed white rice garnished with black sesame seeds and green scallion slices sit to the right, alongside a black spoon with a light wooden handle. A woman's hand gently holds the skillet handle on the lower left, with a green leafy plant and a small wooden bowl of sesame seeds visible at the upper left. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of chili paste instead of gochujang?

You can substitute gochujang with other Korean chili pastes or a mix of chili sauce and a touch of miso paste, but the flavor will be less authentic and slightly different in taste.

Is this recipe gluten-free?

To make this recipe gluten-free, use tamari or a gluten-free soy sauce instead of regular soy sauce, and confirm that your gochujang brand does not contain wheat.