Description
A flavorful Korean-inspired Gochujang Chicken Stir Fry with tender chicken thighs, crunchy vegetables, and a spicy, savory sauce. This quick and easy stir fry is perfect for a weeknight dinner and pairs wonderfully with steamed white rice.
Ingredients
Scale
Protein
- 1 pound Boneless, Skinless Chicken Thigh
Vegetables
- 1 Carrot
- 1 Leek (white and light green parts)
- 1/2 Yellow Onion
- 2 cloves Garlic
Sauces & Oils
- 2 tablespoons Gochujang
- 1 1/2 tablespoons Soy Sauce
- 1 teaspoon Paprika
- 1/2 tablespoon Sesame Oil
- 1/2 tablespoon Vegetable Oil
To Serve
- White Rice, to taste
- Toasted White Sesame Seeds, to taste
Instructions
- Prepare the Chicken: Cut the boneless, skinless chicken thighs into bite-sized pieces about 1-inch each. Place them in a bowl and toss with 1/2 tablespoon sesame oil until evenly coated. Set aside to marinate briefly.
- Prep the Vegetables: 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 approximately 1/2-inch pieces. Slice the yellow onion into 1/4-inch thick slices.
- Make the Sauce: In a small bowl, mix together 2 tablespoons gochujang, 1 1/2 tablespoons soy sauce, and 1 teaspoon paprika until well combined to form a spicy, savory sauce.
- Cook the Aromatics and Chicken: Heat 1/2 tablespoon vegetable oil in a wok or large skillet over medium-high heat. Once hot, add minced garlic cloves and stir until fragrant, about 30 seconds. Add the chicken pieces and cook for 2 to 3 minutes until they begin to brown.
- Add Vegetables and Sauce: Add the sliced carrots, leeks, and onions along with the prepared gochujang sauce to the wok. Stir frequently and cook for 4 to 6 minutes until the vegetables are tender and the chicken is fully cooked through.
- Garnish and Serve: Optionally sprinkle toasted white sesame seeds over the stir fry. Serve the dish warm with steamed white rice on the side if desired.
Notes
- Use chicken thighs for juicier, more flavorful meat compared to chicken breasts.
- Gochujang adds a spicy, slightly sweet depth of flavor; adjust quantity to taste based on your spice preference.
- Prep all ingredients before cooking as stir frying is a quick process.
- You can substitute leeks with green onions if unavailable.
- Serve immediately for best texture and flavor.
- Leftovers keep well refrigerated up to 2 days and can be reheated in a pan or microwave.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
Keywords: Gochujang chicken stir fry, Korean chicken recipes, quick stir fry with veggies, spicy chicken thigh stir fry
