Dinner

Gochujang Chicken Stir Fry with Veggies Recipe

Name: Gochujang Chicken Stir Fry with Veggies Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Korean
Ingredients: 1 pound Boneless, Skinless Chicken Thighs; 1/2 tablespoon Sesame Oil; 1 Carrot; 1 Leek (white and light green parts only); 1/2 Yellow Onion; 2 cloves Garlic; 2 tablespoons Gochujang (Korean chili paste); 1 1/2 tablespoons Soy Sauce; 1 teaspoon Paprika; 1/2 tablespoon Vegetable Oil; White Rice (to taste); Toasted White Sesame Seeds (to taste)

ByNoah Steele December 27, 2025December 27, 2025

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Introduction

This Gochujang Chicken Stir Fry with Veggies is a vibrant and flavorful dish that combines tender chicken with a spicy, savory sauce. It’s quick to prepare, making it perfect for a delicious weeknight dinner packed with color and bold Korean-inspired flavors.

A black cast iron pan full of stir-fried chicken and vegetables held by a woman's hand at the lower left corner. The dish has three main layers: the bottom layer consists of a glossy, reddish-brown sauce coating the food; the middle layer is made of cooked chicken pieces in light orange-brown color mixed with large slices of orange carrots; the top layer has translucent cooked onions and green chopped scallions sprinkled with white sesame seeds. The pan is placed on a blue and white checked cloth over a white marbled surface. Around the pan, there are two white bowls filled with white rice topped with green sliced scallions and black sesame seeds, a black and wooden spoon, a small wooden bowl with sesame seeds, and a green leafy plant on the left. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound boneless, skinless chicken thigh
1 carrot

1 leek (white and light green parts)
1/2 yellow onion

2 cloves garlic
2 tablespoons gochujang

1 1/2 tablespoons soy sauce
1 teaspoon paprika
1/2 tablespoon sesame oil

1/2 tablespoon vegetable oil
White rice, to taste (optional)
Toasted white sesame seeds, to taste (optional)

Instructions

Step 1: Cut the chicken thighs into bite-size pieces, about 1-inch each. Place in a bowl, add the sesame oil, and toss until the chicken is well coated. Set aside.
Step 2: Prepare the vegetables: slice the carrot in half lengthwise and then diagonally into 1/4-inch thick pieces; cut the white and light green parts of the leek diagonally into 1/2-inch slices; slice the yellow onion into 1/4-inch thick pieces.
Step 3: In a small bowl, mix the gochujang, soy sauce, and paprika until combined.

Step 4: Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the garlic and cook until fragrant, about 30 seconds.
Step 5: Add the chicken pieces to the pan and cook for 2–3 minutes, stirring occasionally until they start to brown.
Step 6: Add the prepared carrots, leeks, onion, and the gochujang sauce mixture to the pan. Stir frequently and cook for 4–6 minutes until the vegetables are tender and the chicken is cooked through.

Step 7: Serve the stir fry warm, optionally garnished with toasted white sesame seeds and accompanied by white rice if desired.

Tips & Variations

For extra heat, add a pinch of red pepper flakes or a drizzle of chili oil to the sauce.
Use chicken breast if preferred, but adjust cooking time to avoid drying out the meat.

Swap or add vegetables like bell peppers, snap peas, or broccoli for more variety.
Gochujang can be found in most Asian grocery stores or online; substitute with a mix of miso and chili paste if unavailable.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave until warmed through, adding a splash of water or soy sauce to maintain moisture if needed.

How to Serve

A large black pan filled with a colorful stir-fry sits on a white marbled surface covered partly by a blue and white checkered cloth. The stir-fry has three main layers: the bottom layer of glossy brown sauce coats all ingredients, the middle layer has chunks of cooked chicken that are light brown and tender, and the top layer has bright orange carrot slices, light green and white onion pieces, and some sesame seeds sprinkled over it. A woman's hand is holding the pan handle at the bottom left, while green leafy plants, a small wooden bowl of sesame seeds, and two white bowls of white rice with some green onion garnish surround the pan. A black ladle with a wooden handle rests on the cloth near the bottom right. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, use gluten-free soy sauce or tamari to keep the dish gluten-free.

Is gochujang very spicy?

Gochujang has a mild to moderate spiciness with a slightly sweet and savory flavor. You can adjust the amount used to suit your heat preference.

Noah Steele