Ingredients
1/4 cup gochujang (Korean chili paste)
2 tablespoons low-sodium soy sauce (or tamari/coconut aminos)
1 tablespoon rice vinegar
1 tablespoon sesame oil
2 tablespoons light brown sugar
1 tablespoon cornstarch
2 tablespoons cooking oil (e.g., vegetable, canola, or peanut oil), divided
1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces (or 14 oz firm tofu, pressed and cubed; or 1 lb prawns, peeled and deveined)
Salt and freshly ground black pepper, to taste
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 large red bell pepper, thinly sliced
1 large green bell pepper, thinly sliced
2 cups broccoli florets
1 large carrot, thinly sliced or julienned
For garnish: Sesame seeds, sliced green onions
Instructions
Step 1: In a medium bowl, whisk together the gochujang, soy sauce, rice vinegar, sesame oil, brown sugar, and cornstarch. Set aside.
Step 2: Pat the chicken (or tofu/prawns) dry with paper towels. Season with a pinch of salt and black pepper.
Step 3: Heat 1 tablespoon of cooking oil in a large wok or skillet over medium-high heat. Add the chicken/tofu/prawns and cook until browned and cooked through, about 5-7 minutes. Remove from the pan and set aside.
Step 4: Add the remaining 1 tablespoon of cooking oil to the same pan. Add the minced garlic and grated ginger, and stir-fry for 30 seconds until fragrant.
Step 5: Add the sliced bell peppers, broccoli florets, and sliced carrots to the pan. Stir-fry for 3-5 minutes until the vegetables are tender-crisp.
Step 6: Return the cooked chicken/tofu/prawns to the pan with the vegetables. Give the prepared gochujang sauce a quick whisk (as cornstarch can settle) and pour it over the ingredients in the pan.
Step 7: Cook, stirring constantly, for 1-2 minutes, until the sauce thickens and coats all the ingredients beautifully.
Step 8: Remove from heat. Garnish with sesame seeds and sliced green onions. Serve immediately over steamed rice or noodles.
Notes
Adjust the spice level by adding more or less gochujang. For a vegetarian option, use pressed extra-firm tofu or tempeh. Serve immediately with steamed rice or noodles.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner Dishes
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 12 g
- Sodium: 850 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 75 mg
Keywords: Gochujang Stir Fry, Korean stir fry, chicken stir fry, spicy stir fry, sweet and spicy, weeknight dinner, easy stir fry, healthy stir fry, vegetable stir fry
