Ingredients with Measurements:
- 1 lb boneless, skinless chicken breast, sliced into thin strips
- 1 tbsp vegetable oil
- 1 onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 3 cloves garlic, minced
- 2 tbsp gochujang (Korean chili paste)
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp cornstarch
- Salt and pepper to taste
- Cooked rice, for serving
- Chopped green onions and sesame seeds, for garnish
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. In a small bowl, whisk together gochujang, soy sauce, honey, rice vinegar, sesame oil, and cornstarch. Set aside.
2. Heat vegetable oil in a wok or large skillet over high heat. Add chicken and stir-fry until browned and cooked through, about 5-7 minutes. Remove chicken from the wok and set aside.
3. In the same wok, add onion, red and green bell peppers, and garlic. Stir-fry for 2-3 minutes until vegetables are slightly softened.
4. Add the gochujang sauce to the wok and stir-fry for 1-2 minutes until the sauce thickens and coats the vegetables.
5. Add the cooked chicken back to the wok and stir-fry for another minute to heat through.
6. Serve the Korean spicy chicken stir-fry over cooked rice and garnish with chopped green onions and sesame seeds.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
5. Temperature:
High heat
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 8g
Carbohydrates: 19g
Protein: 26g
Sodium: 700mg
Sugar: 10g
Substitutions for ingredients:
- Chicken can be substituted with beef, pork, or tofu.
- Red and green bell peppers can be substituted with any color bell peppers or other vegetables such as broccoli, carrots, or mushrooms.
- Honey can be substituted with brown sugar or maple syrup.
Variations:
- Add sliced carrots or broccoli to the stir-fry for extra vegetables.
- Use different types of meat or tofu for a different protein source.
- Adjust the amount of gochujang to make the dish more or less spicy.
Tips and tricks:
- Slice the chicken thinly and evenly for even cooking.
- Cook the chicken in batches if necessary to avoid overcrowding the wok.
- Use a non-stick wok or skillet to prevent sticking.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Korean spicy chicken stir-fry in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Korean spicy chicken stir-fry in a large bowl or on a platter for family-style dining.
Garnishes:
Garnish with chopped green onions and sesame seeds for added flavor and texture.
Pairings:
Pair the Korean spicy chicken stir-fry with steamed rice, kimchi, and other Korean side dishes.
Suggested side dishes:
- Steamed rice
- Kimchi
- Pickled vegetables
- Korean-style spinach salad
Troubleshooting advice:
- If the sauce is too thick, add a splash of water or chicken broth to thin it out.
- If the chicken is not cooked through, continue stir-frying until it is no longer pink in the middle.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Gochujang is a traditional Korean chili paste made from red chili peppers, glutinous rice, fermented soybeans, and salt. It is a staple ingredient in Korean cuisine and is used in many dishes, including stir-fries, stews, and marinades.
Flavor profiles:
The Korean spicy chicken stir-fry with gochujang is spicy, savory, and slightly sweet. The gochujang adds a deep, complex flavor to the dish.
Serving suggestions:
Serve the Korean spicy chicken stir-fry with steamed rice and other Korean side dishes for a complete meal.
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Region: Korean