Vietnamese version (bản tiếng Việt): click here!
The meat lover is backkkkk! Last week’s schedule was quite packed as I had a seminar presentation on Tuesday and two meetings on Friday so I didn’t have time to write more. Plus, I only cook on weekends to make everything ready for next week, and that is when I could write some. Continue from the spicy taste of last week’s kimchi fried rice, this week I’m gonna make stir-fried spicy chicken, which goes well with hot rice and bread. 😋
Ingredients: (for 3 servings)
- Boneless chicken thighs: 3 thighs
- Onions: 1 cup, diced
- Green cabbage: 1 cup
- Garlic: 4 cloves
- Shallot: 1 whole shallot
- Cooking oil: 1/2 tablespoons
- Marinade:
- Gochujang: 2 tablespoons
- Soy sauce: 3 tablespoons
- Honey (or sugar): 1/2 tablespoons
- Vegetarian stir-fry sauce (or oyster sauce): 1 tablespoon
- Hot cooked rice: 3 cups
- Cilantro and spring onions as garnish. Sprinkle some black pepper when serving
Preparation:
- Finely chop the garlic and shallot. Julienne the green cabbage. Dice the sweet onion and chop the boneless chicken thighs into bite-sized pieces.
- Making the marinade: In a large bowl, combine the gochujang, soy sauce, honey (or sugar) and vegetarian stir-fry sauce and mix really well until homogenized. (This step is very tedious because the gochujang is sticky!)
- Add the chicken thighs into the marinade together with 1/2 of the chopped garlic and shallot. Mix well so that the chicken pieces are covered with dark red sauce. Marinate for 1 hour (at least).
- Preheat a large pan or a wok on medium heat then add cooking oil and the rest of chopped garlic and shallot, stir until fragrant. Wok is preferred for stir-fried dishes as it is easy to stir and mix the food, but if you don’t have one, just stick to the pan like me or use a large pot.
- Add all of the marinated chicken and the sauce to the pan, stir occasionally to prevent burning. After 10 minutes, add the sweet onion and stir around to let the onion immerse in the sauce. After 5 minutes more, add the cabbage, mix well and turn off the heat immediately so that the cabbage won’t release more water to the sauce.
- Top with chopped fresh cilantro and spring onions, sprinkle some black pepper and the stir-fried spicy chicken is ready to be served. It’s not too spicy and goes well with hot cooked rice or bread.
Total time: at least 1 hour and 20 minutes (depends on how long the chicken is marinated)
And that’s it for this recipe! Hope you enjoy the recipe and make it into a bento like me. As I mentioned, the amount is for 3 servings, but I only showed 2: one at the top, one at the bottom… Guess where is the final one?…
To my boyfriend? Nooooo… he can’t handle spicy food, haha! I saved the last serving to enjoy with bread. It’s gonna be delicious! 🤤
Stir-fried spicy chicken
Ingredients
- 3 thighs Boneless chicken thighs
- 1 cup Sweet onion
- 1 cup Green cabbage
- 4 cloves Garlic
- 1 whole Shallot
- ½ tbsp Cooking oil
- 3 cups Hot cooked rice
Marinade
- 2 tbsp Gochujang (Korean hot pepper paste)
- 3 tbsp Soy sauce
- ½ tbsp Honey (or Sugar)
- 1 tbsp Vegetarian stir-fry sauce (or Oyster sauce)
Garnish
- Cilantro
- Spring onions
- Ground black pepper (sprinkle when serving)
Instructions
- Finely chop the garlic and shallot. Julienne the green cabbage. Dice the sweet onion and chop the boneless chicken thighs into bite-sized pieces.
- Making the marinade: In a large bowl, combine the gochujang, soy sauce, honey (or sugar) and vegetarian stir-fry sauce and mix really well until homogenized. (This step is very tedious because the gochujang is sticky!)
- Add the chicken thighs into the marinade together with 1/2 of the chopped garlic and shallot. Mix well so that the chicken pieces are covered with dark red sauce. Marinate for 1 hour (at least).
- Preheat a large pan or a wok on medium heat then add cooking oil and the rest of chopped garlic and shallot, stir until fragrant. Wok is preferred for stir-fried dishes as it is easy to stir and mix the food, but if you don’t have one, just stick to the pan like me or use a large pot.
- Add all of the marinated chicken and the sauce to the pan, stir occasionally to prevent burning. After 10 minutes, add the sweet onion and stir around to let the onion immerse in the sauce. After 5 minutes more, add the cabbage, mix well and turn off the heat immediately so that the cabbage won’t release more water to the sauce.
- Top with chopped fresh cilantro and spring onions, sprinkle some black pepper and the stir-fried spicy chicken is ready to be served. It’s not too spicy and goes well with hot cooked rice or bread.