Korean · Dinner
Stir-Fried Chicken with Vegetables
Bite-sized chicken thigh pieces stir-fried over high heat with bell pepper, zucchini, carrot and onion in a garlic-ginger soy sauce sharpened with gochujang and sesame oil, finished with scallion and toasted sesame seeds, served hot over steamed rice.
$5
12 minsPrep
12 minsCook
24 minsTotal
EasyLevel
Nutrition per serving
548Calories
45.2gProtein
22.6gFat
44.8gCarbs
9.8gSugar
4.9gFiber
1380mgSodium
214mgChol
5.1gSat Fat
980mgPotassium
75mgCalcium
3.4mgIron
0.6mcgVitamin B12
58mgVitamin C
protein-rich
gluten-free-adaptable
spice-route
thirty-min-meals
hidden-gems
Instructions
1
Prep
Cut chicken thigh into bite-sized pieces and slice bell pepper, zucchini, carrot, onion, and scallion into thin, even pieces.
2
Heat vegetable oil in a wok or large skillet over high heat until it shimmers. Add chicken in a single layer and sear 3–4 minutes, turning once, until browned outside and cooked through.
3
Stir garlic, ginger, soy sauce, gochujang and sesame oil together. Add vegetables to the wok over high heat and toss 3–4 minutes until bright and just tender-crisp.
4
Plate
Pour sauce over the stir-fry, toss 1–2 minutes until glossy and bubbling. Spoon rice into a bowl, top with chicken and vegetables, scatter with scallion and sesame seeds.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g420g boneless chicken thigh
- 4 cloves4 cloves garlic
- 2 tsp2 tsp fresh ginger
- 2 tbsp2 tbsp soy sauce
- 2 tbsp2 tbsp gochujang
- 2 tsp2 tsp sesame oil
- 150g150g bell pepper
- 100g100g zucchini
- 60g60g carrot
- 70g70g onion
- 2 tbsp2 tbsp vegetable oil
- 22 scallion
- 2 tsp2 tsp sesame seeds
- 220g220g cooked white rice, to serve
