Chicken Stir Fry with Korean Peppers, aka Cheongyang chili pepper! This dish is easy to make and I love the flavors the pepper gave the dish and definitely appreciated the kick!

Korean Peppers, aka Cheongyang chili pepper

Korean Peppers, aka Cheongyang chili pepper belongs to the species Capsicum annuum, similar to other peppers like bell peppers and jalapenos.

This pepper is hot! It ranges from 10,000 to 23,000 Scoville Heat Units (SHU). For comparison, a jalapeño pepper ranges from 2,500 to 8,000 SHU. While they are spicy, they also have a slightly sweet flavor also – which makes them a tasty pepper to cook with.

Cheongyang chili peppers are used in a variety of Korean dishes, including kimchi, stews, soups, and more.

Today we are going to stir fry them with chicken!

Gochujang

Gochujang, aka Korean red chili paste is a sweet and savory and spicy fermented paste. It’s very commonly used in Korean cooking. It’ usually made with chili powder, glutinous rice, fermented soybean powder, salt, and barley malt powder.

You can purchase this product from your local Korean or Asian supermarket or even online.

Here are some popular recipes that use gochujang:

Ojingeo Bokkeum (Korean Spicy Stir-fried Squid)

Spicy Pork Bulgogi (Classic Jeyuk Bokkeum Recipe)

Tteokbokki (Spicy Rice Cakes)

Bibimbap (Korean Rice Bowl)

How to cook Chicken Stir Fry with Korean Peppers

First gather your ingredients:

1 lb boneless chicken thigh, cut bite sized
1 tbsp cornstarch
1 tbsp light soy sauce
1 tbsp sesame oil
4 cloves of garlic, roughly chopped
1 tbsp cooking oil of choice
1 tsp gochujang
1/2 cup sliced Korean green pepper
1 tsp sugar
Salt, to taste

First, diced your chicken in to cubes. In a zip lock bag or mixing bowl, mix chicken, cornstarch, soy sauce, and sesame oil. Allow this to marinade for the very least 15 mins (or up to overnight – but put it in fridge if you’re marinating for over half hour).

Cut your peppers in to bite sized pieces. I do this but remove the stem, and then slice it from the side and then removing the seed in the middle.

Heat up a cooking pan and add 1 tbsp of cooking oil, add peppers and garlic, and stir fry it for about 2-3 minutes and then remove and set aside.

Then, add another tbsp of cooking oil and diced chicken and gochujang, and stir-fry for about 3 minutes or until lightly browned.

Add the peppers back in to the cooking pan and stir fry for about 2-3 minutes or until peppers soften. Stir in the sugar and salt, and stir fry until chicken is cooked thoroughly.

Remove from heat and serve hot! (In more than one way!)

Yield: 4 servings

Chicken Stir Fry with Korean Peppers

Name: Chicken Stir Fry with Korean Peppers
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4
Ingredients: 1 lb boneless chicken thigh, cut bite sized; 1 tbsp cornstarch; 1 tbsp light soy sauce; 1 tbsp sesame oil; 4 cloves of garlic, roughly chopped; 1 tbsp cooking oil of choice; 1 tsp gochujang; 1/2 cup sliced Korean green pepper; 1 tsp sugar; Salt, to taste

Love chicken stir fries? You will love this chicken stir fry with korean peppers - it's marinated chicken thighs cut in to bite size, stir fried with hot korean peppers on high heat and sprinkled with green onions!

Prep Time 30 minutes

Cook Time 10 minutes

Total Time 40 minutes

Ingredients

1 lb boneless chicken thigh, cut bite sized
1 tbsp cornstarch
1 tbsp light soy sauce
1 tbsp sesame oil
4 cloves of garlic, roughly chopped
1 tbsp cooking oil of choice
1 tsp gochujang
1/2 cup sliced Korean green pepper
1 tsp sugar
Salt, to taste

Instructions

First, diced your chicken in to cubes. In a zip lock bag or mixing bowl, mix chicken, cornstarch, soy sauce, and sesame oil. Allow this to marinade for the very least 15 mins (or up to overnight – but put it in fridge if you’re marinating for over half hour).
Cut your peppers in to bite sized pieces. I do this but remove the stem, and then slice it from the side and then removing the seed in the middle.
Heat up a cooking pan and add 1 tbsp of cooking oil, add peppers and garlic, and stir fry it for about 2-3 minutes and then remove and set aside.
Then, add another tbsp of cooking oil and diced chicken and gochujang, and stir-fry for about 3 minutes or until lightly browned.
Add the peppers back in to the cooking pan and stir fry for about 2-3 minutes or until peppers soften. Stir in the sugar and salt, and stir fry until chicken is cooked thoroughly.
Remove from heat and serve hot! (In more than one way!) I recommend serving with rice!

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Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 282Total Fat: 16gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 138mgSodium: 700mgCarbohydrates: 8gFiber: 1gSugar: 3gProtein: 28g

The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information. Keep in mind that if there is a marinade, often times not all the ingredients will be consumed.