Gochujang Chicken Stir-Fry

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gochujang chicken stir fry recipe 921

When you think of chicken, do you automatically picture a roast bird? Same. Well, change things up with this gochujang chicken stir-fry from Stir-Fry: Over 70 Delicious One-Wok Meals by Caroline Hwang. It’s just as easy, twice as flavorful and best of all, it comes together in a single skillet.


Sweet and Spicy Sauce

2 tablespoons gochujang

2 tablespoons finely chopped garlic

2 tablespoons soy sauce

2 tablespoons sugar

2 tablespoons mirin


14 ounces skinless, boneless chicken thighs, chopped

Scant ½ cup sweet and spicy sauce

1 teaspoon grated fresh ginger

4 ounces sweet potatoes, cubed

2 tablespoons vegetable oil

5 ounces cabbage, chopped

2 spring onions, sliced into 2-inch pieces

Nori strips, for garnishing


1. MAKE THE SWEET AND SPICY SAUCE: Combine the gochujang, garlic, soy sauce, sugar and mirin in a small jar and mix thoroughly until everything is combined. Store in the refrigerator for up to two weeks. (Makes ½ cup.)

2. MAKE THE STIR-FRY: Combine the chicken, sweet and spicy sauce, and ginger in a medium bowl and chill for at least 1 hour.

3. Add the sweet potatoes and ⅓ cup water to a deep skillet or wok, cover and boil until tender, about 5 minutes.

4. Pour out the water from the skillet, add the vegetable oil and stir-fry the sweet potatoes over medium heat until they’re crispy and brown, about 7 minutes. Remove the potatoes from the skillet and set aside.

5. Add the cabbage and chicken to the skillet and stir-fry until the chicken is cooked, about 5 to 8 minutes. Add the spring onions and cook for 1 minute. Return the potatoes to the skillet and stir to combine. Garnish with nori strips.

Nutrition Facts
  • 657 calories

  • 47g fat

  • 22g carbs

  • 36g protein

  • 8g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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