Description
Chicken gochujang stir-fry is a sweet, sticky, and spicy delight. With intense flavors, vegetable crunch, and nutty sesame rice to tie it together.
Ingredients
Scale
Gochujang Stir-Fry
- 1.2 lbs chicken thighs (550 grams, or pork, cut into cubes)
- 1 red bell pepper, cut into large chunks
- 1 green bell pepper, cut into large chunks
- 1/2 zucchini, cut into 1/2-inch half-moons
- 4 spring onion, divide green (roughly chopped) and white part (finely chopped)
- 1 cup chunks of napa cabbage (100-150 grams, optional)
- 3 cloves of garlic, grated
- 2 tablespoons fresh ginger, finely chopped
- 1 tablespoon canola oil
- 1-2 teaspoon(s) gochujang
- 1/2 teaspoon salt
- 1 tablespoon sesame seeds
- Fresh cilantro, for tasty garnish (optional)
Sauce
- 3/4 cup brown sugar (150 grams)
- 7 tablespoons rice wine vinegar (100 milliliters)
- 7 tablespoons water (100 mililiters)
- 2 tablespoons gochujang
- 2 tablespoons ginger, finely chopped
- 2 tablespoons sesame oil
- 1 teaspoon cornstarch + 2 tablespoons water, if desired
Sesame Rice
- 10 ounces uncooked rice (300 milliliters)
- 2 cups water (500 milliliters, or as per package instructions)
- 2 teaspoons sesame oil
- 3/4 teaspoon garlic powder
- 1/2 teaspoon salt
Instructions
- Chop and prepare all the vegetables and chicken thighs.
- Prepare the rice: Boil water and add uncooked rice, sesame oil, garlic powder, and salt. Give it a stir. Put on the lid and cook for 17 minutes over low heat (or as per package instructions). Set aside for 5 minutes, then fluff it with a fork.
- Heat canola oil in a skillet over medium-high heat. Cook chicken pieces, half of the garlic and ginger, salt and gochujang for 2 minutes on each side. Stir often. Set aside. In order to not overcrowd the pan, you might want to do this in two batches.
- Meanwhile, make the sauce in a saucepan. Over medium-high heat, bring brown sugar, water, and rice wine vinegar to a boil. Stir in gochujang and ginger and cook until it thickens. About 15-20 minutes. Stir in sesame oil at the end.
- In the same skillet as for the chicken, cook the vegetables. Reduce the heat to medium, add the rest of the garlic and ginger, cook for 30 seconds, then add in the bell pepper, zucchini and white part of the spring onion. Cook for 5-7 minutes or until the bell pepper is getting soft. Add in the napa cabbage and most of the green part of the spring onion the last minute.
- Pour the sauce on to the chicken and vegetables and coat well. If the sauce is a little too thin, mix 1 teaspoon cornstarch with 2 tablespoons water and stir into the sauce.
- Serve the gochujang stir-fry over a bowl of sesame rice. Garnish with some of the green part of the spring onion and sesame seeds.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Courses
- Cuisine: Korean
Nutrition
- Serving Size: 1/4
- Calories: 843
- Sugar: 35.6
- Sodium: 1067
- Fat: 24
- Saturated Fat: 4.6
- Trans Fat: 0
- Carbohydrates: 97.6
- Fiber: 3.9
- Protein: 47.2
- Cholesterol: 121