Spicy Korean chicken stir fry
A super yummy Korean style stir fry recipe with chicken, that tastes delicious as is or even with some jasmine rice
Equipment
- Shallow cooking pot
Ingredients
- 300 g boneless chicken thighs cut into thin strips
- 100 g baby corns halved and blanched
- 100 g snow peas
- 3 tbsp gochujang chili paste
- 3-4 stalks spring onions sliced
- 1 tbsp ginger grated
- 1 tbsp garlic finely chopped
- 1 tbsp lemon zest
- 2 tbsp soy sauce
- 2 tbsp sesame oil
- 1 tbsp chili powder optional
- salt to tate
For garnishing
- 1 tbsp white sesame seeds
- 2 fresh chilis sliced (optional)
Instructions
- Mix together the chicken with a tbsp of the oil, chili paste, soy sauce, ginger, chili powder and salt*
- Heat the remaining oil and add in the garlic. Once fragrant add the spring onion whites
- Fry this out until they soften and then add the marinated chicken
- Let this sit in the pot for a couple minutes, over medium heat, before you start stirring it
- Mix well and cook until the chicken is almost done (around 12-15 minutes)
- Then add the baby corn, snow peas and spring greens
- Cook for another 5 minutes and turn the flame off and add the lemon zest. Mix again
- Garnish this spicy Korean chicken stir fry, garnished with the chilis and sesame seeds, as is or with some steamed jasmine rice. Enjoy!
Notes
- Be mindful while adding salt. The sauces already have some salt in them so do take that into account
- You can add any vegetables of your choice. Some options are carrots, cabbage, bean shoots, mushrooms etcÂ
- If you don't have sesame oil, any regular cooking oil will also work
- g - grams
- tsp - teaspoon
- tbsp - tablespoon