Korean Spicy Chicken and Zucchini Stir-fry
What Started it all:
Chicken breast, Zucchini, vegetable oil, microwave
This bold and flavorful Korean-inspired dish brings together tender chicken breast and fresh zucchini in a spicy, mouth-watering sauce. Perfect for a quick weeknight dinner, this recipe is sure to impress with its vibrant flavors and satisfying textures.
Ingredients
- 4 chicken breasts, thinly sliced
- 2 medium zucchinis, cut into half-moons
- 2 tablespoons vegetable oil
- 4 tablespoons gochujang (Korean red chili paste)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon honey
- 1 teaspoon sesame seeds (optional)
- 2 green onions, chopped (for garnish)
- Steamed rice (to serve)
Instructions
- Thinly slice the chicken breasts into bite-sized pieces.
- Cut the zucchinis into half-moons.
- In a small bowl, combine gochujang, soy sauce, sesame oil, minced garlic, minced ginger, and honey. Mix well.
- Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat.
- Add the chicken slices and cook until they are no longer pink, about 5-7 minutes.
- Remove the chicken from the skillet and set aside.
- In the same skillet, add the remaining 1 tablespoon of vegetable oil.
- Add the zucchini slices and stir-fry until they are tender but still crisp, about 3-4 minutes.
- Return the cooked chicken to the skillet with the zucchini.
- Pour the sauce over the chicken and zucchini, stirring to coat everything evenly.
- Cook for an additional 2-3 minutes, allowing the flavors to meld together.
- Sprinkle with sesame seeds and chopped green onions for a burst of color and flavor.
- Serve hot with steamed rice.
This Korean Spicy Chicken and Zucchini Stir-fry is a quick and easy way to bring bold, vibrant flavors to your dinner table. Perfect for those who love a little heat and a lot of flavor, this dish is sure to become a favorite in your household. Enjoy!