Global Sweet & Spicy Flavors
A vibrant fusion dish marrying the savory heat of Korean gochujang with the zesty sweetness of Thai-inspired chili sauce, creating an irresistible global flavor experience.
Ingredients
- 1.5 lb boneless skinless chicken breast
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp cornstarch
- 1 tbsp vegetable oil for cooking
- 1 medium bell pepper any color
- 1 cup broccoli florets
- 2 cloves garlic minced
- 1 inch ginger grated
- 1/4 cup gochujang Korean chili paste
- 2 tbsp honey or maple syrup
- 2 tbsp rice vinegar
- 1 tbsp lime juice
- 1 tsp sriracha optional
- 2 tbsp water or chicken broth
- 2 tbsp sesame seeds for garnish
- 2 tbsp green onions sliced
Instructions
- In a bowl, combine chicken pieces with 1 tablespoon soy sauce, sesame oil, and cornstarch. Toss to coat and set aside for 10 minutes.
- In a separate small bowl, whisk together gochujang, honey, remaining 1 tablespoon soy sauce, rice vinegar, lime juice, sriracha (if using), and water or chicken broth. Set aside.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned on all sides and mostly cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
- Add bell pepper and broccoli to the same skillet. Stir-fry for 3-5 minutes until vegetables are crisp-tender.
- Add minced garlic and grated ginger to the skillet. Stir-fry for 1 minute until fragrant.
- Return chicken to the skillet. Pour the prepared gochujang sauce over the chicken and vegetables. Stir well to coat everything evenly.
- Cook for another 2-3 minutes, stirring constantly, until the sauce thickens and coats the chicken and vegetables.
- Remove from heat. Garnish with sesame seeds and sliced green onions. Serve immediately with steamed rice.
Notes
Serve with steamed rice and a side of quick-pickled cucumbers or a simple green salad. For extra heat, add more gochujang or a pinch of red pepper flakes. Chicken thighs can be used for juicier results.