Ingredients
Scale
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces (substitute with chicken breast if preferred)
- 2 tablespoons vegetable oil or neutral cooking oil
- 1 medium onion, thinly sliced
- 1 cup bell peppers, sliced (mix of red and green adds color and crunch)
- 2 cups broccoli florets (fresh or frozen)
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated or finely minced
- 3 tablespoons gochujang (Korean chili paste; substitute with sambal oelek or sriracha for milder heat)
- 2 tablespoons soy sauce (use low sodium if preferred)
- 1 tablespoon rice vinegar
- 1 tablespoon honey or brown sugar (adjust sweetness to taste)
- 1/2 cup chicken broth or water
- 1 teaspoon toasted sesame oil
- 1 tablespoon toasted sesame seeds (for garnish)
- 2 green onions, sliced thin (for garnish)
- Cooked white rice or steamed noodles, for serving
Instructions
- Start by prepping all your ingredients. Cut the chicken into bite-sized pieces and slice the onion, bell peppers, and green onions. Mince the garlic and grate the ginger. Having everything ready makes the cooking process smooth and stress-free—a lesson I learned early on from watching my grandmother’s organized kitchen.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the chicken pieces. Cook for about 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Transfer the chicken to a plate and set aside.
- In the same pan, add the onion, bell peppers, and broccoli. Stir fry for 4-5 minutes until the vegetables are tender but still crisp. I like to keep that texture contrast; it keeps every bite interesting and fresh.
- Add the garlic and ginger to the pan and cook for an additional minute until fragrant. This step always brings back memories of those aromatic moments in my grandmother’s kitchen where the smells would fill the whole house.
- Return the chicken to the pan and stir to combine.
- In a small bowl, whisk together the gochujang, soy sauce, rice vinegar, honey, and chicken broth. Pour this sauce over the chicken and vegetables. Stir well to coat everything evenly.
- Let the mixture simmer for 3-4 minutes, allowing the sauce to thicken slightly and cling to the chicken and veggies. The kitchen will start to smell amazing—trust me, it’s a good sign!
- Turn off the heat and drizzle the toasted sesame oil over the stir fry. Give it one last stir.
- Serve hot over steamed rice or noodles. Garnish with sliced green onions and a sprinkle of toasted sesame seeds for that final touch of flavor and crunch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International