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Spicy Gochujang Chicken Stir FryImage for illustration only
Dairy-freePeanut-freeNut-freeEgg-freeContains sesame

Spicy Gochujang Chicken Stir Fry

A bold Asian stir-fry featuring tender, succulent chicken breast paired with the fresh crunch of fava beans and crisp green beans. The dish is glazed in a rich Korean sauce crafted from spicy Gochujang paste, offering a spicy-sweet depth and a velvety texture that rests perfectly atop a bed of fluffy white rice. This balanced, vibrant creation delivers a piquant and aromatic culinary journey characteristic of modern Korean cuisine.

Prep
15 min
Servings
4
Difficulty
Medium
WhatsAppOriginal recipe

Answer first

What to know about Spicy Gochujang Chicken Stir Fry

Quick Korean stir-fry with lightly coated chicken pieces, tossed in a spicy-sweet, umami-rich gochujang glaze. Juicy texture with a gentle wok sear. Perfect for dinner with steamed rice; a meat dish that’s completely dairy-free.

Timing
30 min
Serves
4
Dietary notes
Dairy-free, Peanut-free, Nut-free, Egg-free

⚠️Before cooking, check ingredient labels and cross-contact risk for your dietary needs.

This is not medical advice. For allergies or dietary restrictions, always confirm with your healthcare provider.

Instructions

Servings:4
  1. 1In a medium bowl, mix 2 grated garlic cloves, chicken cubes, cornflour and coarse salt. Season with ground black pepper and stir until the chicken is well coated. Set aside.
  2. 2In a small bowl, whisk together the gochujang, mirin, rice vinegar, soy sauce, sugar and water. Set the sauce aside.
  3. 3Chop 5 green onions into 4-centimeter pieces, and separate the white and light parts from the dark green parts. Thinly slice the remaining green onion to serve.

Nutrition

Calories
103
Protein
4.1g
Carbs
16.4g

Chef tips

For a vegetarian version, substitute chicken with tofu. Adjust the spice level by adding more gochujang or a pinch of red pepper flakes.

Culinary reasoning

A bold Asian stir-fry featuring tender, succulent chicken breast paired with the fresh crunch of fava beans and crisp green beans. The dish is glazed in a rich Korean sauce crafted from spicy Gochujang paste, offering a spicy-sweet depth and a velvety texture that rests perfectly atop a bed of fluffy white rice. This balanced, vibrant creation delivers a piquant and aromatic culinary journey characteristic of modern Korean cuisine.

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4Heat 1 tablespoon of vegetable oil in a large pan over high heat until the oil is shiny. Reduce the heat to medium-high heat, add the green beans and the light white parts of the green onion. Cook undisturbed for 2 minutes, then stir and continue to cook until the vegetables are charred and tender, about 1-2 more minutes.
  • 5Add the grated ginger, the remaining garlic cloves and the dark green onion pieces. Cook, stirring frequently, until the smell spreads and the onion begins to char, about 1-2 minutes. Transfer the mixture to a plate.
  • 6If there are parts that get stuck in the pan, add a little water and clean the pan. Heat the remaining 2 tablespoons of oil in the same pan on medium-high heat. Arrange the chicken in a single layer and cook without interruption until the underside is golden brown, about 3-4 minutes.
  • 7Reduce the heat to medium, return the green bean mixture to the pan, add the sauce you saved and cook, stirring frequently, until the sauce sticks to the chicken and green beans, about 1-2 minutes.
  • 8Remove from the heat and stir in the toasted sesame oil. Serve the stir-fry on a platter, garnished with the sliced ​​green onions, with steamed rice if desired.

    • Ingredients

    • 6 cloves garlic, minced, 1 lb boneless skinless chicken breast, cubed, 1 tbsp cornstarch, 1/2 tsp salt, black pepper to taste, 3 tbsp gochujang, 1 tbsp mirin, 1 tbsp seasoned rice vinegar, 1 tbsp soy sauce, 1 tbsp sugar, 6 green onions, 3 tbsp vegetable oil, 12 oz green beans or fava beans, 2-inch piece ginger, grated, 1 tsp toasted sesame oil, steamed white rice (optional)

    Nutrition

    Calories
    103
    Protein
    4.1g
    Carbs
    16.4g

    Chef tips

    For a vegetarian version, substitute chicken with tofu. Adjust the spice level by adding more gochujang or a pinch of red pepper flakes.