A vibrant and easy stir-fry featuring tender chicken coated in a rich, flavorful sauce that perfectly balances the spicy notes of Korean gochujang with the tangy, sweet, and savory depth of Vietnamese nuoc cham.
Spicy-Sweet Global Flavors
A vibrant and easy stir-fry featuring tender chicken coated in a rich, flavorful sauce that perfectly balances the spicy notes of Korean gochujang with the tangy, sweet, and savory depth of Vietnamese nuoc cham.
Ingredients
- 2 pound boneless skinless chicken thighs
- 1 tablespoon sesame oil
- 1 head broccoli cut into florets
- 1 bell pepper red sliced
- 2 cloves garlic minced
- 1 inch ginger grated
- 2 tablespoons gochujang for sauce
- 3 tablespoons nuoc cham store-bought or homemade
- 1 tablespoon soy sauce for sauce
- 1 tablespoon rice vinegar for sauce
- 1 tablespoon brown sugar for sauce
- 1 teaspoon cornstarch for sauce
- 2 tablespoons water for sauce
- 2 tablespoons sesame seeds toasted
- 2 tablespoons green onions sliced
Instructions
- In a small bowl, whisk together gochujang, nuoc cham, soy sauce, rice vinegar, brown sugar, cornstarch, and water until smooth. Set aside.
- Heat sesame oil in a large skillet or wok over medium-high heat. Add chicken pieces and cook until browned on all sides and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
- Add broccoli and bell pepper to the skillet. Stir-fry for 3-5 minutes until vegetables are tender-crisp.
- Add minced garlic and grated ginger to the vegetables and stir-fry for 1 minute until fragrant.
- Return the cooked chicken to the skillet with the vegetables.
- Pour the prepared sauce over the chicken and vegetables. Stir continuously for 1-2 minutes until the sauce thickens and coats everything evenly.
- Remove from heat. Garnish with toasted sesame seeds and sliced green onions before serving. Serve hot with steamed rice.
Notes
For extra heat, add more fresh chilies to the nuoc cham. Serve with steamed jasmine rice and a side of quick-pickled cucumbers. You can substitute chicken with pork or tofu for a vegetarian option.
