Gochujang Chicken Stir Fry
A delightful fusion of spicy, sweet, and savory notes. Paired with perfectly seared chicken breast and an array of colorful vegetables, including earthy shiitake.
Equipment
- Wok or wide pan
- Bowls
- Spatula
- cutting board
- knife
- Measuring spoons
- Measuring cup
Ingredients
CHICKEN:
- 1 pound boneless skinless chicken breast, cut into bite-sized pieces
VEGETABLES:
- 4 oz or 8 pieces of shiitake mushrooms, cleaned and slices
- 4 stalks green onion, sliced and separated the white and green parts
- 1 medium size carrot, peeled and sliced
- 1 red bell pepper, deseeded and sliced
- 1 cup broccoli florets
SAUCE:
- 3 tablespoons soy sauce
- 1 tablespoon Gochujang
- 1 tablespoon tomato paste
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 2 teaspoons sesame oil
- 1 tablespoon finely minced ginger
- 2 garlic cloves, finely minced
- 1/4 teaspoon red chili pepper flakes
Instructions
- PREPARE THE CHICKEN: Cut the chicken an inch into bite-sized pieces. Season with salt and pepper. Heat a pan with oil over medium-high heat. Add the chicken and cook for 3 minutes on each side or until golden brown. Cook the chicken in batches to attain a nice caramelized color. Set them aside.
- PREPARE THE SAUCE: In a bowl, combine soy sauce, Gochujang chili paste, tomato paste, rice vinegar, honey, sesame seeds, garlic, ginger, and red chili pepper flakes. Mix all ingredients until combined.
- PREPARE THE VEGETABLES: Use the same pan you cooked the chicken in and add the shiitake mushrooms. Saute until tender. Then stir in the white part of the green onions, red bell pepper, carrot, and broccoli, then continue to saute until crisp-tender.
- FINISH COOKING: Add the cooked chicken back into the pan. Stir until combined and the chicken is well heated.
- SERVE: Serve the dish with the green part of the green onions and sprinkle with sesame seeds.