Spicy Chicken Stir-Fry
Chunks of chicken with ginger heat and caramelized edges, tossed with vegetables over rice, ready in under 30 minutes.
Ingredients (serves 4)
- 1.5 lb chicken breast
- 2 tbsp gochujang paste
- 3 tbsp sesame oil
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 3 cloves garlic
- 2 tbsp ground ginger
- 2 bell peppers
- 1 onion
- 2 cups jasmine rice
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Save this recipeInstructions
- 1
Cook jasmine rice according to package directions.
- 2
Cut chicken breast into bite-size chunks and season with salt and black pepper.
- 3
Heat sesame oil in a large skillet or wok over high heat. Add chicken and cook until golden, about 6 minutes. Remove and set aside.
- 4
In the same skillet, add minced garlic and ground ginger, cook 30 seconds.
- 5
Chop bell peppers and onion. Add to skillet and stir-fry for 3 minutes.
- 6
Whisk gochujang, soy sauce, and rice vinegar together. Add to skillet with chicken.
- 7
Toss everything to coat and cook 2 minutes until sauce thickens slightly.
- 8
Serve over rice.
