Korean Gochujang Chicken Stir-Fry

Spicy and savory chicken and vegetables stir-fried in a vibrant gochujang sauce, served with microwaveable jasmine rice and kimchi.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 1
• Cuisine: Korean
• Difficulty: Easy
• Cost: $3.75/serving

Dietary

• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein

Tags

• stir-fry
• quick
• spicy
• savory
• tangy
• sweet

Ingredients

• 0.5 chicken breast (boneless, skinless, cut into 1-inch pieces)
• 1 tablespoon soy sauce
• 0.5 teaspoon sesame oil
• 0.5 bell pepper (medium, sliced)
• 0.25 yellow onion (small, sliced)
• 1 clove garlic (minced)
• 0.5 teaspoon fresh ginger (grated)
• 1 tablespoon gochujang
• 0.5 tablespoon honey
• 1 cup jasmine rice (microwaveable)
• 0.25 cup kimchi
• 0.5 teaspoon sesame seeds

Instructions

1. Cook the microwaveable jasmine rice according to package directions and keep warm.
2. In a small bowl, whisk together the soy sauce, sesame oil, gochujang, and honey to make the stir-fry sauce.
3. Heat 1/2 tablespoon olive oil (not included in ingredients, assumed to be part of cook's pantry) in a medium skillet or wok over medium-high heat. Add the chicken breast pieces and cook for 4-6 minutes, until browned and cooked through. Remove chicken from skillet and set aside.
4. Add the sliced bell pepper, yellow onion, minced garlic, and grated fresh ginger to the same skillet. Stir-fry for 3-5 minutes, until vegetables are tender-crisp.
5. Return the cooked chicken to the skillet. Pour in the prepared gochujang sauce and toss everything together until well coated and heated through, about 1-2 minutes.
6. Serve the Korean Gochujang Chicken Stir-Fry over the jasmine rice, topped with kimchi and sprinkled with sesame seeds, if desired.

Nutrition (per serving)

• Calories: 969
• Protein: 42.4 g
• Carbohydrates: 184.3 g
• Fat: 5.3 g
• Fiber: 4 g
• Sodium: 1858 mg
• Saturated Fat: 0.8 g
• Sugar: 17.7 g
• Cholesterol: 80 mg