It is 6pm on a busy Tuesday. You are tired and hungry. Dinner needs to happen fast. This Korean spicy chicken stir fry is your new secret weapon. It delivers big flavor with very little effort. It is perfect for those busy back-to-school evenings.
There is something magical about the smell of ginger in the kitchen. This dish fills your home with a warm, savory aroma. It is a meal that feels special but stays simple. You can have it on the table in no time. Your family will keep asking for seconds.
Why You Will Love This Recipe
This dish is a total winner for busy families. It is packed with high-quality protein. The sauce is perfectly sweet and savory. It uses budget-friendly chicken thighs for the best texture. You will love how easy it is to clean up. It fits perfectly into your fall meal rotation.
This recipe is also great for beginners. You do not need fancy tools or skills. The ingredients are simple and easy to find. It makes meal prep a breeze for the week. You can feel good about serving this nutritious meal. It is satisfying, fresh, and truly delicious.
Simple Method
You will start by whisking a simple marinade. Toss the chicken in the savory sauce. Let it sit while you chop your vegetables. Sear the meat until it is golden and tender. Then, just toss in the vegetables and stir-fry. It is truly that simple and doable.
Ingredients You Will Need
These simple ingredients create a deep, complex flavor profile.
- 1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces
- 3 tablespoons gochujang
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 1 tablespoon granulated sugar
- 1 tablespoon minced garlic
- 1 teaspoon minced ginger
- 1 tablespoon toasted sesame oil
- 1 medium yellow onion, sliced
- 2 cups green cabbage, chopped
- 1 large carrot, julienned
- 2 green onions, sliced
- 1 tablespoon vegetable oil
Step-by-Step Directions
- In a large bowl, whisk together gochujang, soy sauce, mirin, sugar, garlic, ginger, and sesame oil.
- Add chicken pieces to the marinade and toss until evenly coated.
- Let the chicken marinate for at least 15 minutes.
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add the marinated chicken and cook for 5 to 7 minutes until browned.
- Add onion, cabbage, and carrot to the skillet.
- Stir-fry for 4 to 5 minutes until vegetables are tender-crisp.
- Ensure chicken reaches an internal temperature of 165 degrees Fahrenheit.
- Garnish with sliced green onions and serve.
Best Ways to Enjoy It
Serve this warm over a bed of fluffy white rice. You could also use cauliflower rice for a lighter meal. Add a side of pickled cucumbers for extra crunch. It is perfect for weekday lunches too. Pack it into containers and enjoy it all week long. Set the table and enjoy a cozy night in.
Keep It Fresh
Store any leftovers in an airtight container. It stays fresh in the fridge for four days. Reheat it in a skillet over medium heat. This helps keep the vegetables nice and crisp. You can also use a microwave for a quick lunch. It is a great make-ahead option for busy days. This recipe does not freeze well due to the cabbage.
Tips for Best Results
- Use chicken thighs for the juiciest and most tender results.
- Do not skip the marinating step for the best flavor.
- Avoid crowding the pan while you are browning the meat.
- Cut your vegetables into similar sizes for even cooking.
- Adjust the gochujang amount to control the heat level.
- Keep your heat high to get a beautiful golden sear.
- Prep all your vegetables before you start the stove.
Ways to Switch It Up
- Swap chicken for firm tofu for a vegetarian option.
- Add sliced bell peppers for extra color and vitamins.
- Use honey instead of sugar for a natural sweetener.
- Add a splash of lime juice for a bright finish.
Common Questions
Is gochujang very spicy?
It has a medium, earthy kick. You can use less if you prefer mild food. It adds a wonderful depth to the sauce.
Can I use chicken breast?
Yes, you can certainly use breast meat. Just be careful not to overcook it. Thighs stay much juicier in a hot stir-fry.
I hope this meal brings comfort to your table tonight. Cooking for your family should feel like a simple joy. You have got this!
— Katie Wood
Ingredients
- 1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces
- 3 tablespoons gochujan g
- 2 tablespoons soy sauce
- 1 tablespoon miri n
- 1 tablespoon granulated sugar
- 1 tablespoon minced garlic
- 1 teaspoon minced ginger
- 1 tablespoon toasted sesame oil
- 1 medium yellow onion, sliced
- 2 cups green cabbage, chopped
- 1 large carrot , julienned
- 2 green onions , sliced
- 1 tablespoon vegetable oil
Instructions
- In a large bowl, whisk together gochujang, soy sauce, mirin, sugar, garlic, ginger, and sesame oil.
- Add chicken pieces to the marinade and toss until evenly coated; let marinate for at least 15 minutes.
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add the marinated chicken and cook for 5 to 7 minutes until browned and mostly cooked through.
- Add onion, cabbage, and carrot to the skillet.
- Stir-fry for 4 to 5 minutes until vegetables are tender-crisp and chicken reaches an internal temperature of 165 degrees Fahrenheit.
- Garnish with sliced green onions and serve.
