This Spicy Korean-Style Chicken & Vegetable Stir-Fry brings together succulent chicken fillets, crunchy bell peppers, carrots, and onions, all coated in a rich, fermented kimchi sauce enlivened by chili pepper and paprika. Layers of umami from soy and oyster sauces meld with the tang of tomato paste and the kick of chili sauce, creating a complex glaze that clings to each ingredient. Finished with a whisper of cornstarch-thickened sauce and a shower of fresh green onions, this one-pan wonder is as colorful as it is satisfying. Serve it over steamed rice or noodles for a quick weeknight meal that feels restaurant-quality yet is simple enough for busy home cooks.
Preparation, Cook, and Total Times
Preparation Time: 15 minutes (slicing, marinating)
Marinade Time: 15–30 minutes (optional but recommended)
Cook Time: 10 minutes
Total Time: Approximately 40–55 minutes
Yield
Serves 2–3 as a main dish when paired with rice or noodles
Cuisine
Modern Korean Fusion
Full List of Ingredients
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Protein & Marinade:
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2 chicken fillets (≈ 300–350 g), sliced thinly
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1 tbsp soy sauce
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1 tbsp kimchi sauce (or gochujang)
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1 tsp chili pepper (gochugaru or red pepper flakes)
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1 tsp sweet paprika
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Vegetables & Aromatics:
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1 red onion, thinly sliced
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1 carrot, cut into matchsticks
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½ yellow bell pepper, sliced into strips
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½ red bell pepper, sliced into strips
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2 garlic cloves, minced
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2–3 stalks green onions, sliced on the bias (reserve some for garnish)
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Sauce Components:
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1 tbsp tomato paste
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1 tbsp chili sauce (Sriracha or similar)
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1 tbsp oyster sauce
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1 tbsp soy sauce (additional)
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1 tsp cornstarch
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100 ml water
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Oil for Cooking:
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1–2 tbsp vegetable oil (for stir-frying)
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Step-by-Step Cooking Directions
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Marinate the Chicken: In a bowl, combine chicken slices, 1 tbsp soy sauce, kimchi sauce, chili pepper, and paprika. Toss to coat evenly, then let rest 15–30 minutes in the fridge for maximum flavor.
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Prep Vegetables & Sauce: While the chicken marinates, slice the onion, carrot, and bell peppers. Mince garlic and slice green onions, setting aside the white and pale-green portions for cooking and the dark-green tops for garnish. In a small bowl, whisk together tomato paste, chili sauce, oyster sauce, additional soy sauce, cornstarch, and water until smooth.
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Heat the Wok or Skillet: Warm 1 tbsp vegetable oil over medium-high heat until shimmering.
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Stir-Fry Chicken: Add the marinated chicken in a single layer. Let sear undisturbed 1 minute, then stir-fry 2–3 minutes until the chicken is nearly cooked through and lightly browned. Transfer chicken to a plate.
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Sauté Aromatics & Vegetables: Add another ½ tbsp oil if needed. Sauté garlic and the white half of the green onions 30 seconds until fragrant. Add onion, carrot, and bell peppers. Stir-fry 2–3 minutes until vegetables are just tender-crisp.
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Combine & Glaze: Return chicken to the pan. Pour in the prepared sauce. Toss constantly as the sauce comes to a boil and thickens, about 1–2 minutes, ensuring every piece is glazed.
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Finish & Garnish: Remove from heat. Stir in half of the green onion tops. Plate immediately, garnishing with remaining green onions.
Nutritional Information
(Per serving, approximate)
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Calories: 320 kcal
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Protein: 28 g
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Carbohydrates: 15 g
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Fat: 14 g
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Fiber: 3 g
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Sodium: 980 mg
The Origins and Popularity of the Recipe
Korean stir-fries often center on gochujang (fermented chili paste) or kimchi sauce for depth and heat. This fusion version adds carrot and bell pepper for color and crunch, echoing the balanced textures prized in Korean home cooking. As global interest in bold, spicy flavors has grown, dishes like this have become staples in casual bistros and household menus alike.
Reasons Why You’ll Love the Recipe
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Speed: From fridge to table in under 30 minutes once prepped.
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Depth of Flavor: Layers of umami, heat, and tang in every bite.
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Vibrant Color: Rainbow veg make it as pretty as it is tasty.
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Flexibility: Easily double for meal prep or swap in seasonal vegetables.
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Minimal Cleanup: One pan, one sauce bowl—simple and efficient.
Health Benefits
Lean chicken breast provides high-quality protein with minimal fat. Colorful vegetables deliver fiber, vitamins A and C, and antioxidants. Limited oil and the use of fermented sauces like kimchi and oyster sauce contribute probiotic and mineral benefits while keeping overall calories moderate.
Serving Suggestions
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Steamed Rice: Jasmine or short-grain rice to soak up the sauce.
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Noodles: Tossed with the stir-fry for a noodle bowl variation.
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Lettuce Wraps: Spoon into butter lettuce leaves for a low-carb option.
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Side of Kimchi: Enhance the Korean theme with extra tangy veggies.
Common Mistakes to Avoid
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Overcrowding the Pan: Cook chicken in batches if necessary to ensure proper searing.
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Skipping Marinade: Even 15 minutes boosts flavor—don’t rush this step.
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Lumpy Sauce: Dissolve cornstarch completely in cold water before adding.
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Undercooking Garlic: Burnt garlic turns bitter—add it just before the vegetables.
Pairing Recommendations
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Beer: A crisp lager or pilsner calms the heat.
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Wine: Off-dry Riesling or Grüner Veltliner complements the spice.
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Non-Alcoholic: Iced green tea or sparkling water with a lime wedge refreshes the palate.
Cooking Tips
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High Heat: Stir-fries benefit from high heat—preheat your pan well.
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Uniform Slices: Cut chicken and veg evenly for even cooking.
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Adjust Spice: Tailor chili pepper amount to your heat tolerance.
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Sauce Consistency: If sauce is too thin, simmer a bit longer; if too thick, thin with a splash of water.
Variations to Try
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Beef or Pork: Substitute thinly sliced beef flank or pork tenderloin for chicken.
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Tofu Twist: Use firm tofu cubes for a vegetarian version—press tofu first to remove moisture.
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Mushroom Medley: Add shiitake or oyster mushrooms for earthiness.
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Sweet & Spicy: Stir in 1 tsp brown sugar or honey for a touch of sweetness.
Similar Recipes to Try
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Dak Galbi: Korean spicy stir-fried chicken with cabbage and rice cakes.
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Bulgogi: Sweet-savory marinated beef stir-fry.
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Japchae: Korean glass noodles with vegetables and meat.
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General Tso’s Chicken: Chinese-American sweet-spicy chicken stir-fry.
Ingredient Spotlight
Kimchi Sauce (Gochujang): This Korean fermented chili paste provides depth of flavor, balancing sweet, salty, and spicy notes. Its umami-rich profile makes it an indispensable building block for many Korean dishes and an excellent shortcut for authentic flavor.
Conclusion
This Spicy Korean-Style Chicken & Vegetable Stir-Fry packs maximum flavor into minimal time. With its vibrant sauce, tender chicken, and crisp vegetables, it’s the perfect weeknight solution for families or a colorful addition to your meal-prep rotation. Customize the heat, swap in favorite veggies, and delight in a dish that’s as adaptable as it is delicious.
Frequently Asked Questions
1. Can I prepare this ahead for lunches?
Yes—stir-fry chicken and vegetables, cool, then store in airtight containers. Reheat briefly in a skillet or microwave; add fresh green onions before serving.
2. What can I use if I don’t have kimchi sauce?
Substitute 1 tbsp gochujang, or mix 1 tsp red pepper flakes with 1 tsp rice vinegar and ½ tsp sugar for a quick alternative.
3. How do I reduce sodium?
Use low-sodium soy and oyster sauces, and taste before adding extra salt.
4. My sauce split—how do I fix it?
Remove pan from heat, whisk in a little cold water or broth to recombine, then return to low heat briefly.
5. Can I add more vegetables?
Absolutely—broccoli florets, snow peas, zucchini, or baby corn all work wonderfully. Simply adjust cooking times so each vegetable is perfectly crisp-tender.