Description
A delicious and spicy chicken stir-fry that’s perfect for a quick weeknight dinner.
Ingredients
Scale
- 1 1/2 lbs. Chicken Breast (or thighs)
- 2 Tablespoons Cornstarch
- 1/4 teaspoon Baking Soda
- 1 Tablespoon Soy Sauce
- 1/3 cup Honey
- 2 Tablespoons Gochujang Paste (or more to taste)
- 2 Tablespoons Soy Sauce
- 2 teaspoons Rice Vinegar
- 2 Garlic Cloves (minced)
- 3 Tablespoons Oil
- 2 Green Onions (sliced)
- Sesame Seeds
- Rice
Instructions
- Cut the chicken into bite-size pieces. In a large bowl, combine chicken, cornstarch, baking soda, and soy sauce. Stir to coat. Let sit for 10 minutes.
- In a small bowl, whisk together honey, soy sauce, gochujang paste, rice vinegar, and garlic until smooth. Set aside.
- Heat a large skillet over medium heat. Add oil and let it heat for several minutes. Add the chicken (may split into two batches) and cook for 3 minutes, then flip and cook for another 2-4 minutes or until cooked through.
- Lower the temperature to medium-low. Add the sauce and stir to coat chicken. Allow the sauce to thicken and cook for 5-7 minutes.
- Top with green onions and sesame seeds and serve on top of rice.
Notes
- This dish can be adjusted based on your spice preference by adding more or less gochujang paste.
- Serve with steamed vegetables for an extra healthy meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Korean
Nutrition
- Serving Size: 1 plate
- Calories: 400
- Sugar: 12g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 70mg