Gochujang Chicken Stir Fry
Stir fried chicken breast, baby broccoli, and sweet onion with a spicy gochujang sauce.
Servings: 4 Servings
Calories: 345kcal
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.
Notes
Each 250g serving of the stir fry with 1 cup of steamed rice has 555 calories, 43g protein, 67g carbs, 12g fat, and 4g fiber.
I like serving with pickled carrots and/or cucumbers and a creamy kimchi sauce made with blended kimchi, light mayo, gochujang, honey, and water (example).
Nutrition
Serving: 250g (about 9 oz) | Calories: 345kcal | Carbohydrates: 21g | Protein: 39g | Fat: 12g | Fiber: 3g