Ingredients
Scale
The key to this dish lies in selecting the right ingredients. Fresh, vibrant produce and good-quality chicken make all the difference. And don’t worry about having everything perfectly measured—cooking is more about feeling than perfection.
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 medium onion, sliced
- 1 red bell pepper, sliced
- 2 cups broccoli florets
- 3 tablespoons gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 2 teaspoons sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 2 green onions, chopped for garnish
- Sesame seeds for garnish
Instructions
- Heat 1 tablespoon of vegetable oil in a large pan over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove from the pan and set aside.
- Add the remaining tablespoon of oil to the pan. Toss in the onion, bell pepper, and broccoli. Stir fry until tender-crisp, about 4-5 minutes.
- In a small bowl, whisk together the gochujang, soy sauce, honey, sesame oil, garlic, and ginger.
- Return the chicken to the pan. Pour the sauce over the stir fry, stirring to coat evenly. Cook for an additional 2-3 minutes, allowing the flavors to meld.
- Garnish with green onions and sesame seeds before serving. Enjoy hot, right from the pan.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Korean Spicy Chicken Stir Fry, recipe, cooking, food
