Fiery Gochujang Chicken Stir Fry Recipe With Green Beans (20 Minutes) by Donna John
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Life has been very hectic lately, so quick and easy dinners are what's in the menu. This fiery gochujang chicken stir fry recipe with green beans is savory, sweet, spicy and full of Asian flavors. The stir fry recipe is on the dinner table in about 20 minutes, which means it will have a page in my recipe binder.
To make this high-protein Asian chicken recipe you need gather the following ingredients: boneless/skinless chicken thighs, olive oil, green beans, green onions (scallions), garlic salt, gochujang, soy sauce or tamari (use tamari for a gluten-free dinner), honey, ground ginger, garlic powder and ground cayenne. Check out the health benefits of protein and the health benefits of green beans.
Gochujang, which means "hot pepper paste" or "red pepper paste," is a sweet and spicy fermented condiment from Korea. I also use the Korean chili paste in my three-ingredient gochujang and buttermilk marinated grilled chicken, gochujang meatloaf, gochujang mayo grilled pork chops and Korean chicken thighs. If you haven't tried gochujang, I encourage you to add it to your shopping list.
The juicy, tender chicken and crisp green beans coated in the sweet and spicy sauce is wonderful for dinner served over rice. For added nutrition, garnish with sesame seeds. (Check out the health benefits of sesame seeds.)
Cuisine: Asian / Korean
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2
Ingredients
- 2 teaspoons olive oil (divided)
- 8 ounces green beans, ends trimmed
- 2 green onions, sliced
- 1/2 teaspoon garlic salt
- 1/4 cup water (more if needed)
- 1 tablespoon gochujang
- 2 tablespoons soy sauce or tamari
- 2 tablespoons honey
- 12 ounces boneless/skinless chicken thighs, cut into bite-sized pieces
- 1/4 teaspoon ground ginger
- 1/2 teaspoon garlic powder
- 1/8 teaspoon ground cayenne
- sesame seeds, for serving (optional)
- cooked rice, for serving (optional)
Here's how to make it:
- Heat the olive oil in a skillet over medium-high heat. Add the green beans, green onion and garlic salt. Cook, stirring, for 1 minute. Add the water and continue to cook until green beans are crisp-tender and water has evaporated, about 5 minutes. (If you want the beans softer, add a little more water and cook longer.)
- In a small bowl, stir together the gochujang, soy sauce or tamari and honey. Set aside. (For a gluten-free dinner, use tamari instead of soy sauce.)
- Heat the remaining 1 teaspoon olive oil in a large skillet or wok over medium-high heat. Add the chicken, ground ginger, garlic powder and ground cayenne. Cook, stirring occasionally, until chicken is browned and cooked through, about 5 minutes.
- Pour in the gochujang sauce and cook, stirring, until it thickens up and coats the chicken.
- Add the green beans to the pan and cook for about 1 minute, or until green beans are coated in the sauce and heated through.
- Serve the chicken and green beans over rice and sprinkle with sesame seeds, if desired. This recipe can easily be doubled. Store any leftovers in an airtight container in the fridge and reheat in the microwave.
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