Korean Spicy Gochujang Chicken Stir-Fry

Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.

Korean · 40 min · Chicken · dairy-free, low-carb, high-protein

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Ingredients

• 1/2 lb boneless chicken thighs
• 1 medium carrots
• 2 (assorted colors) bell peppers
• 1 large onion
• 2 garlic cloves
• 1-inch piece fresh ginger
• 1 tbsp gochujang (Korean chili paste)
• 1 tbsp coconut aminos or coconut soy sauce
• 1/2 tbsp sesame oil
• 1/2 tbsp olive oil
• 1 stalks green onions
• 1/2 tsp sesame seeds

Method (tap to check — screen stays awake)

1. Dice the chicken thighs into bite-sized pieces. Thinly slice the carrots, bell peppers, and onion. Mince the garlic and ginger. Chop the green onions for garnish.
2. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 8 minutes. Remove and set aside.
3. In the same skillet, add a little more oil if needed. Sauté garlic and ginger until fragrant, about 1 minute.
4. Add the sliced vegetables to the skillet and stir-fry for about 5-7 minutes until tender-crisp.
5. Return the cooked chicken to the skillet. Stir in gochujang, coconut aminos, sesame oil, and a splash of water to create a sauce. Cook for another 5 minutes, stirring to coat evenly.
6. Taste and adjust seasoning as needed. Remove from heat.
7. Garnish with chopped green onions and sesame seeds before serving.
8. Serve hot, optionally with cauliflower rice for a paleo-friendly meal.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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