Gochujang Chicken Stir Fry

I love Gochujang. This is a quick to throw together dinner that manages to be low calorie and packed with flavor.

gluten-free* (check your Gochujang label!)

Gochujang Chicken Stir Fry

1 lb. ground chicken

1 large carrot, diced

1 bell pepper (any color), chopped

1.5 c snap peas (tipped and halved)

1.5 Tbsp gochujang

1 tsp sambal olek

2 Tbsp soy sauce or coconut aminos

1 Tbsp sesame oil

1 Tbsp rice vinegar

1 Tbsp garlic powder

2 tsp cornstarch

2 tsp honey

2 tsp butter

Sesame seeds

A little oil

Chop the veggies and set aside. In a large pan over medium high heat, warm a couple teaspoons oil.

Add the chicken and carrots. Stir fry until the chicken is brown and the carrots are just beginning to soften.

While the chicken is working, whisk the sauce ingredients (the rest of the ingredients except for the sesame seeds and butter) together in a small bowl. set aside.

When the chicken is ready, add the pepper and snap peas and continue to stir fry until the veggies are done to just about your liking.

Add the sauce and continue cooking a minute or two, stirring frequently, to combine fully. Add the butter and stir until it melts.

Serve with rice (or not). Garnish with sesame seeds.

Serves 4

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