Chicken Stir fry

Korean flavoured Chicken Stir fry

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Course Main Course
Cuisine Asian
Servings 4


  • 1 tbsp Gochujang Korean Paste
  • 1 tbsp dark soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp honey
  • 2 tbsp. oil
  • 2 chicken fillets shredded
  • 1 red pepper chopped
  • 2 garlic cloves chopped
  • 1 cm fresh ginger chopped, optional
  • 1 red chilli chopped, optional
  • 1 tbsp sesame seeds
  • 5 spring onions chopped
  • 4 tbsp fresh coriander


  • prepare the sauce. Combine in a jug the Korean paste, soy sauce, sesame oil and honey. Stir until combine. Add a spoon or two in a bowl with the chicken pieces to marinate. Stir and set aside for 5-20 minutes.
  • In the meantime, Place a wok over high heat and preheat until smooking hot.
  • Drizzle the oil and add the chicken pieces. Cook for 2 minutes until coloured, stirring to ensure the pieces of chicken are not stuck altogether.
  • Add the vegetables and sesame seeds and cook for a further 2 minutes, shaking the pan to ensure all the vegetables are getting some heat and sear.
  • then, drizzle the prepared sauce. Toss to coat and flavour the vegetables and add the lid.
  • Cook for a further minute or two.
  • Remove the lid. check the seasoning and adjust if needed.
  • Remove from the heat and transfer onto a serving dish.
  • Enjoy immediately with sprinkle of fresh coriander and spring onions.
Keyword chicken, Kevin Dundon, quick and easy, stir fry

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