Chicken Stir Fry with Korean Peppers

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 (Step by Step)

First gather your ingredients:

• 1 lb boneless chicken thigh, cut bite sized
• 1 tablespoon cornstarch
• 1 tablespoon light soy sauce
• 1 tablespoon sesame oil
• 4 cloves of garlic, roughly chopped
• 1 tablespoon cooking oil of choice
• 1 teaspoon gochujang
• ½ cup sliced Korean green pepper
• 1 teaspoon 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 tablespoon 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 tablespoon 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!)

Storage & Reheating

Storage

• Let the stir fry cool completely before storing.
• Keep leftovers in an airtight container in the refrigerator for up to 3-4 days.
• For longer storage, freeze in a freezer-safe container or bag for up to 2 months. (Note: peppers may soften more after freezing.)

Reheating

• Stovetop (best method): Add a splash of water or chicken broth to a skillet or wok, then stir fry on medium heat until the chicken is warmed through.
• Microwave: Reheat in a microwave-safe dish in 30-second intervals, stirring in between, until hot.
• From frozen: Thaw overnight in the fridge before reheating for best texture.

FAQ

Can I use chicken breast instead of thighs?
Yes! Chicken breast works too-just be careful not to overcook since it dries out faster than thighs.

What if I can't find Cheongyang peppers?
You can substitute with jalapeños (actually our family's favorite!) or serrano peppers for a similar kick. If you prefer a milder dish, use shishito peppers or bell peppers.

Is this dish very spicy?
Cheongyang peppers are quite hot (10,000-23,000 SHU), but the sweetness of the pepper and the gochujang balance it. You can adjust spice level by using fewer peppers or less gochujang.

Continue to Content

Chicken Stir Fry with Korean Peppers Recipe

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

This Chicken Stir Fry with Korean Peppers (Cheongyang chili peppers) is quick, spicy, and full of flavor! The peppers add a fiery kick balanced by their natural sweetness, while gochujang (Korean chili paste) brings savory depth. Easy to make on a weeknight and perfect served hot over steamed rice.

Print

Ingredients

• 1 lb boneless chicken thigh, cut bite sized
• 1 tablespoon cornstarch
• 1 tablespoon light soy sauce
• 1 tablespoon sesame oil
• 4 cloves of garlic, roughly chopped
• 1 tablespoon cooking oil of choice
• 1 teaspoon gochujang
• ½ cup sliced Korean green pepper
• 1 teaspoon sugar
• Salt, to taste

Instructions

1. Marinate the chicken: In a bowl or zip-top bag, mix chicken with cornstarch, soy sauce, and sesame oil. Let marinate at least 15 minutes (overnight if possible; refrigerate if longer than 30 minutes).
2. Prep the peppers: Slice the peppers into bite-sized pieces. Remove stems and seeds if desired for less heat.
3. Cook peppers & garlic: Heat 1 tablespoon cooking oil in a pan or wok. Add garlic and peppers, stir fry 2–3 minutes, then remove and set aside.
4. Cook chicken: Add another 1 tablespoon oil, then add marinated chicken and gochujang. Stir fry about 3 minutes until lightly browned.
5. Combine & finish: Return peppers to the pan. Stir fry another 2–3 minutes until peppers soften and chicken is cooked through. Stir in sugar and season with salt to taste.
6. Serve: Remove from heat and serve hot with rice!

Notes

• Chicken breast substitute: Works too, but cook slightly less to avoid drying out.
• Adjust spice: Use fewer peppers or reduce gochujang if you want a milder dish.
• Make ahead: You can prep the marinade and sliced peppers in advance for a quicker weeknight dinner.

Recommended Products

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  Eleulife Wok Pan with Lid, 13 Inch Carbon Steel Wok with Spatula, Nonstick Woks and Stir-fry Pans, No Chemical Coated Flat Bottom Chinese Wok for Induction, Electric, Gas Stove, All Stoves
• 
  Hiware 10-Pairs Fiberglass Chopsticks - Reusable Chopsticks Dishwasher Safe, 9 ½ Inches - Black
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  Wan Ja Shan Organic Aged Soy Sauce, 33.8fl.oz
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  Lee Kum Kee, Pure Black Sesame Oil, 7.3 oz
• 
  Chung Jung One O'Food Medium Gochujang 1.1lb, Korean Red Chili Pepper Paste, Spicy, Sweet and Savory Sauce, Traditional Fermented Condiment, 100% Brown Rice, No Corn Syrup

Nutrition Information:

Yield: 4 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.

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