Chicken Stir Fry Recipe

🧂 Ingredients

• 2 tablespoons gochujang

  use less for milder stir fry sauce - try it with doubanjiang as well!
• 1.5 tablespoons hot paprika

  or use 1/2 tablespoon cayenne + 1/2 tablespoon sweet paprika – you can use other spicier chili powders as well
• 4 tablespoons sesame oil
• 2 tablespoons soy sauce
• 2 tablespoons rice wine vinegar
• 1 tablespoon brown sugar

  or use honey
• 1 teaspoon fresh minced garlic
• 1 teaspoon fresh minced ginger
• ½ cup chicken broth
• 1 tablespoon red pepper flakes
• 1 tablespoon corn starch mixed with 1 tablespoon water
• 1 tablespoon sesame oil

  or use olive oil or vegetable oil
• 1.5 pounds chicken breast

  boneless cut into bite-sized pieces (or use chicken thighs, or a combination)
• Salt and pepper to taste
• 8 ounces broccoli
• 8 ounces sugar snap peas
• 1 large bell pepper

  chopped
• 1 jalapeno pepper

  chopped, or use your favorite spicy chili pepper
• 1/2 cup toasted cashews
• For Serving: Chopped green onion, toasted cashews, spicy red pepper flakes

Instructions

• 1 Whisk all of the ingredients together in a medium-sized bowl until well
  combined. Set aside until ready to use.
• 2 Heat the oil in a large pan or wok to high heat. Add the chicken and cook for 2
  minutes, stirring often.
• 3 Add the broccoli, peas and chopped peppers. Cook, stirring often, for 2 minutes,
  or until the vegetables begin to soften.
• 4 Add the stir fry sauce and stir. Bring to a quick boil, then simmer for 3
  minutes, stirring a bit, or until the chicken is cooked through and the
  vegetables are cooked to your liking. The stir fry sauce will thicken in the pan
  and coat the chicken and vegetables.
• 5 Garnish and serve. I like my chicken stir fry with either steamed white rice or
  stir fry noodles.

Nutrition Info