epicurious5.0
Gochujang Chicken Stir-Fry
Chicken breasts reach their full potential in this 20-minute stir-fry with blistered green beans and a spicy, saucy gochujang sauce.
👥 4 Servings⏱️ Prep & Cook: 20 min👤 Nina Moskowitz📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●pan
- ●skillet
📝 Preparation Steps
1
Combine 2 garlic cloves, finely grated, 1 lb. skinless, boneless chicken breasts, cut into bite-size pieces, 1 Tbsp. cornstarch, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a medium bowl; season with freshly ground pepper. Toss until chicken is coated (your hands work best here). Set chicken aside.
. skinless, boneless chicken breasts, cut into bite-size pieces1 lb. cornstarch1 TbspFreshly ground pepper
2
Whisk together 3 Tbsp. gochujang (Korean hot pepper paste), 1 Tbsp. mirin, 1 Tbsp. seasoned rice vinegar, 1 Tbsp. soy sauce, 1 Tbsp. sugar, and 1 Tbsp. water in a small bowl. Set sauce aside.
. gochujang (Korean hot pepper paste)3 Tbsp. mirin1 Tbsp. seasoned rice vinegar1 Tbsp. soy sauce1 Tbsp. sugar1 Tbsp
3
Trim 5 scallions and cut into 1½" pieces; set white and pale green pieces aside. Set dark green pieces aside separately. Thinly slice remaining 1 scallion on a diagonal; set aside for serving.
4
Heat 1 Tbsp. vegetable oil in a large skillet over high until shimmering. Reduce heat to medium-high and add 12 oz. haricots verts or green beans, trimmed, halved crosswise, and reserved white and pale green scallion pieces. Cook, undisturbed, ⏱️ 2 minutes, then toss and continue to cook, undisturbed, until vegetables are charred in spots and tender, 1–⏱️ 2 minutes more. Add one 2" piece ginger, peeled, finely grated, remaining 4 garlic cloves, finely grated, and reserved dark green scallion pieces; cook, stirring often, until fragrant and scallions have started to char in spots, 1–⏱️ 2 minutes. Transfer green bean mixture to a large plate. If any pieces are stuck to pan or are burnt, add a splash of water and wipe out pan.
. vegetable oil, divided3 Tbsp. haricots verts or green beans, trimmed, halved crosswise12 oz2" piece ginger, peeled, finely grated1
5
Heat remaining 2 Tbsp. vegetable oil in same pan over medium-high. Arrange reserved chicken in a single layer and cook, undisturbed, until lightly browned underneath, 3–⏱️ 4 minutes.
. vegetable oil, divided3 Tbsp
6
Reduce heat to medium and return green bean mixture to pan. Add reserved sauce and cook, stirring often, until sauce starts to cling to chicken and green beans, 1–⏱️ 2 minutes. Remove pan from heat and mix 1 tsp. toasted sesame oil into stir-fry.
. toasted sesame oil1 tsp
7
Mound stir-fry on a platter and top with reserved thinly sliced scallion. Serve with steamed white rice if desired.
Steamed white rice (for serving; optional)
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