This Stir-Fried Gochujang Chicken couldn’t be easier to make. It’s a full-flavored dish that’s a winner winner chicken dinner the whole family will enjoy! It’s also perfect for your weekly meal prep.
Today, we’re elevating the flavor of your quick and easy chicken stir-fry dinner with a sweet and spicy gochujang sauce that I just know you’re going to love folks!
Why You’ll Love this Recipe
This recipe takes under 30 minutes to make and it’s perfect for your weekly meal prep.
The sweet and spicy flavored sauce is a combination of 5 ingredients. Yup five, that’s it and it couldn’t be easier.
I use boneless, skinless chicken thighs for this recipe, so you know what that means…tender, juicy chicken every time.
What is Gochujang?
Gochujang, or red chili paste, is a thick concentrated condiment that is common in Korean cooking.
I wish I could say I made this recipe up, but it’s from the cookbook, Milk Street Simple by Christopher Kimball. I’ve made this chicken numerous times, so I knew I’d have to share because we LOVE it. And on the nights that I’m tight on time, this is one of the first meals that comes to mind.
The gochujang is balanced by the robust flavors of ginger and garlic, some soy sauce and a smidge of granulated sugar. You’ll be surprised at home much flavor comes from just a few ingredients.
Ingredients You’ll Need
- gochujang
- low-sodium soy sauce
- granulated sugar
- olive oil
- boneless, skinless chicken thighs
- garlic cloves
- fresh ginger
Step-By-Step Instructions
The first step is to whisk together your gochujang, soy sauce and sugar.
Next up you’ll add your olive oil to your skillet, add your chicken in an even layer and cook for about five minutes over medium-high heat without stirring. Then you’ll reduce your heat a bit, flip your chicken and continue to cook, again without stirring until browned, about 4 minutes.
At the point, you’ll add your ginger and garlic and continue to cook for about 30 seconds.
The last step is to add your gochujang sauce and cook, scraping up any browned bits and turning the chicken until the sauce thickens up a bit.
You can garnish your chicken with some sliced scallions and/or sesame seeds. I use both and I also like to serve my chicken with some steamed rice.
If you’ve got any leftovers or want to use this chicken for your weekly meal prep, it’s even better the next day.
Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!
A Few Cook’s Notes for Stir-Fried Gochujang Chicken
I love to serve my chicken with steamed white rice.
You can find gochujang in the international area of your food store or on Amazon.
The final internal temperature of your chicken thighs should be 165 degrees F.
More Delicious Chicken Recipes to Enjoy
Stir-Fried Gochujang Chicken
Print Recipe Pin RecipeIngredients
- 1/4 cup gochujang
- 3 Tbsp. low-sodium soy sauce
- 1 Tbsp. granulated sugar
- 3 Tbsp. olive oil
- 1 1/2 lbs. boneless, skinless chicken thighs, trimmed and cut crosswise into thirds
- 3 medium garlic cloves, minced
- 3 Tbsp. fresh ginger, finely chopped
Instructions
- Whisk together gochujang, soy sauce and sugar in a small bowl and set aside.
- In a 12-inch skillet heat the oil over medium-high heat. Add the chicken in an even layer and cook for 5 minutes without stirring until browned on the bottom. Flip the chicken and continue to cook on the other side without stirring for 4 minutes.
- Add the garlic and ginger and cook, stirring for 30 seconds. Pour the gochujang mixture over the chicken and cook, scraping up any browned bits and turning the chicken occasionally until the sauce has thickened and begins to coat the chicken. The chicken should no longer be pink inside and should have an internal temperature of 165 degrees F.
- Garnish your chicken with sliced scallions and/ore sesame and serve with steamed white rice.
Notes
Recipe adapted from Milk Street Simple by Christopher Kimball
This has the 3 things that i love in a recipe: quick, easy, delicious
So happy you enjoyed it Becca. I love it for all those reasons too!
Yummy. I added a tablespoon of rice vinegar which took it to the next level. Next time I will cut the chicken in thirds and then cut each strip in half so they are big chunks. We ate 1/3 with rice for lunch as a test. The rest we will split into two vacuum seal bags, flatten and freeze to have boil in a bag meals for camping. Add steamed broccoli and an easy peasy camp dinner.We don’t eat bit meals so this is like 6 individual meals for us.
So happy you enjoyed it Melody! Thanks for your feedback! I’ll give the rice vinegar a try next time!