Stir-Fried Gochujang Chicken

5 from 2 votes

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.

Total Time30

Course: Main Dish

Cuisine: Korean

Keyword: chicken thighs, gochujang

Servings: servings

Calories: 351kcal

Author: MaryAnn Dwyer

Ingredients

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

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.

Nutrition