Chicken Stir Fry with Korean Peppers Recipe

This Chicken Stir Fry with Korean Peppers (Cheongyang chili peppers) is quick, spicy, and full of flavor! The peppers add a fiery kick balanced by their natural sweetness, while gochujang (Korean chili paste) brings savory depth. Easy to make on a weeknight and perfect served hot over steamed rice.

📝 Ingredients

• 1 lb boneless chicken thigh, cut bite sized
• 1 tbsp cornstarch
• 1 tbsp light soy sauce
• 1 tbsp sesame oil
• 4 cloves of garlic, roughly chopped
• 1 tbsp cooking oil of choice
• 1 tsp gochujang
• 1/2 cup sliced Korean green pepper
• 1 tsp sugar
• Salt, to taste

👨‍🍳 Instructions

1. 1Marinate the chicken: In a bowl or zip-top...: Marinate the chicken: In a bowl or zip-top bag, mix chicken with cornstarch, soy sauce, and sesame oil. Let marinate at least 15 minutes (overnight if possible; refrigerate if longer than 30 minutes).
2. 2Prep the peppers: Slice the peppers into bite-sized...: Prep the peppers: Slice the peppers into bite-sized pieces. Remove stems and seeds if desired for less heat.
3. 3Cook peppers & garlic: Heat 1 tbsp cooking...: Cook peppers & garlic: Heat 1 tbsp cooking oil in a pan or wok. Add garlic and peppers, stir fry 2–3 minutes, then remove and set aside.
4. 4Cook chicken: Add another 1 tbsp oil, then...: Cook chicken: Add another 1 tbsp oil, then add marinated chicken and gochujang. Stir fry about 3 minutes until lightly browned.
5. 5Combine & finish: Return peppers to the pan....: Combine & finish: Return peppers to the pan. Stir fry another 2–3 minutes until peppers soften and chicken is cooked through. Stir in sugar and season with salt to taste.
6. 6Serve: Remove from heat and serve hot with...: Serve: Remove from heat and serve hot with rice!