Korean-Style Chicken and Vegetable Stir-Fry

Ingredients

• 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
• 2 tablespoons Gochujang, whisked until smooth
• 2 tablespoons soy sauce
• 2 tablespoons brown sugar
• 2 tablespoons garlic, minced
• 1 tablespoon grated fresh ginger
• 2 tablespoons sesame oil
• 1 large onion, thinly sliced
• 2 large bell peppers, sliced
• 2 large carrots, peeled and grated

Method

1. 1In a large bowl, whisk together Gochujang, soy sauce, and brown sugar, then add the chicken and marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
2. 2Heat 1 tablespoon of sesame oil in a large wok or skillet over medium-high heat until it shimmers.
3. 3Add the chicken to the wok and cook until browned on all sides and cooked through, about 5-7 minutes, then transfer to a plate and set aside.
4. 4In the same wok, add the remaining 1 tablespoon of sesame oil, then add the minced garlic and grated ginger and cook, stirring constantly, for 1 minute.
5. 5Add the sliced onion to the wok and cook, stirring occasionally, until it starts to caramelize and turn golden, about 5 minutes.
6. 6Add the sliced bell peppers and grated carrots to the wok and continue to cook, stirring frequently, until the vegetables are tender-crisp, about 3-4 minutes.
7. 7Return the cooked chicken to the wok and stir everything together to combine, cooking for an additional 1-2 minutes to heat the chicken through.

Nutrition per serving