Korean Spicy Chicken with Vegetables
This Korean-style spicy chicken stir-fry combines tender marinated chicken with colorful vegetables in a rich, flavorful Gochujang sauce. Packed with fresh vegetables, Korean rice cakes, and bold Korean seasonings, this quick one-pan meal is perfect for lunch or dinner and is ready in just 15 minutes.
Ingredients
- 1 lb boneless chicken (thigh or breast), cut into bite-sized pieces
Ingredients for the Marinade
- 1–2 tbsp Gochujang (Korean red pepper paste)
- 1 tbsp sesame oil
- 1 tbsp honey
- 2 tbsp Gochugaru (Korean red chilli powder)
- 2 tbsp Mirin
- 1 tbsp soy sauce
- ½ tsp grated ginger
- 8–10 cloves garlic, grated
Vegetables
- 1½ cups cabbage, cut into chunks
- 1 onion, cut into chunks
- 1 carrot, sliced diagonally
- 1 sweet potato, cut into thick strips
- A handful of leafy greens (spinach, bok choy, choi sum, sesame leaves, or your choice)
- 2–3 mushrooms, sliced
- A handful of Korean rice cakes (tteok)
- 2–3 spring onions
- Toasted sesame seeds for garnish
Instructions
- Combine all the marinade ingredients and coat the chicken thoroughly.
- Marinate the chicken for at least 1 hour.
- Heat 1 tsp oil in a large skillet or frying pan.
- Add the cabbage, onion, carrot, sweet potato, mushrooms, and Korean rice cakes (reserve the leafy greens).
- Sauté for a few minutes until the vegetables are about 30% cooked. Carrots and sweet potatoes will take longer than the other vegetables.
- Push the vegetables to the sides of the pan and place the marinated chicken in the center.
- Allow the chicken to sear on one side before turning it over.
- Mix everything together, cover the pan, and cook over medium heat until the chicken is fully cooked.
- Add the leafy greens and spring onions during the final 1–2 minutes of cooking.
- Garnish with additional spring onions and toasted sesame seeds.
- Serve hot and enjoy.
Notes
- Do not stir the dish excessively while cooking.
- The entire dish takes approximately 12–15 minutes to cook once it is in the pan.
