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"Spicy Korean chicken stir fry- www.kitchenmai.com"
Kitchen Mai

Spicy Korean chicken stir fry

5 from 1 vote
A super yummy Korean style stir fry recipe with chicken, that tastes delicious as is or even with some jasmine rice
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Course: Side Dish
Cuisine: Korean
Ingredients Equipment Method Notes

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)

Equipment

  • Shallow cooking pot

Method
 

  1. Mix together the chicken with a tbsp of the oil, chili paste, soy sauce, ginger, chili powder and salt*
  2. Heat the remaining oil and add in the garlic. Once fragrant add the spring onion whites
  3. Fry this out until they soften and then add the marinated chicken
  4. Let this sit in the pot for a couple minutes, over medium heat, before you start stirring it
  5. Mix well and cook until the chicken is almost done (around 12-15 minutes)
  6. Then add the baby corn, snow peas and spring greens
  7. Cook for another 5 minutes and turn the flame off and add the lemon zest. Mix again
  8. Garnish this spicy Korean chicken stir fry, garnished with the chilis and sesame seeds, as is or with some steamed jasmine rice. Enjoy!
    "Spicy Korean chicken stir fry- www.kitchenmai.com"

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 etc 
  • If you don't have sesame oil, any regular cooking oil will also work
  • g - grams
  • tsp - teaspoon
  • tbsp - tablespoon