Gochujang. So Hot Right Now!
Sorry, Sriracha. Your glory days are behind you, but I’m sure you’ll be back.
I understand the current gochujang craze. It’s a delicious chili paste with a bit more complexity, sweetness, and depth than the former, giving it a wider range of applications.
For example, my gochujang gnocchi and creamy gochujang brothy rice are fun spins highlighting its flexibility.
This stir fry is more of an expected use-case for gochujang, combining it with a handful of other ingredients to make a simple sauce that coats chicken breast, baby broccoli, and onion.
Serve this combo over steamed rice (or maybe consider noodles) with toasted sesame seeds, pickled carrots/cucumbers or kimchi, and some green onions for protein bowls with big flavors.
Final note: Speaking of Sriracha, my baby broccoli beef bowls combine it with similar ingredients used in this recipe to make another high protein stir fry. Might be worth checking out!
Gochujang Chicken Stir Fry
Ingredients
- 24 oz Boneless Skinless Chicken Breast, cut into thin strips
- 2 bunches (8 oz total) Baby Broccoli or Broccolini, halved and cut into 1" pieces
- 1 medium Sweet Onion, quartered and cut into strips
- 1 ½ Tablespoon Olive Oil, divided
- 3 Tablespoons (66g) Gochujang
- 3 Tablespoons (54g) Hoisin Sauce
- 2 Tablespoons Coconut Aminos
- 2 Tablespoons Rice Vinegar
- ½ Tablespoon Toasted Sesame Oil
- 4 Green Onions, thinly sliced, green and white parts separated
Instructions
- Mix the gochujang, hoisin, coconut aminos, vinegar, toasted sesame oil, and white parts of the sliced green onion together. Set aside.
- Heat 1 tablespoon of olive oil in a large pan over medium-high heat before adding the baby broccoli and onion. Season with a generous pinch of kosher salt and black pepper. Cook for 6-8 minutes, stirring every couple of minutes, until the onion starts to soften and both veggies start to brown in spots. Transfer to a bowl and set aside.
- Add ½ tablespoon of olive oil to the same pan before adding the chicken breast. Spread in an even layer and cook for 3-4 minutes until golden on one side before stirring and fully cooking.
- Add the sauce to the cooked chicken breast and stir to coat. Cook until the sauce slightly thickens and coats the chicken, about 1-2 minutes.
- Add the veggies back to the pan and toss everything together before serving with steamed rice. Garnish with the remaining green parts of the sliced green onions and toasted sesame seeds.
