Chile-Garlic Korean-Style Chicken Stir-Fry

Soy sauce, chili-garlic sauce, and a touch of sweetness create the perfect Korean-style flavor in this hot and savory dish.

Chile-Garlic Korean-Style Chicken Stir-Fry
Photo: Karla Conrad
Prep Time:
30 mins
Cook Time:
15 mins
Marinate Time:
30 mins
Total Time:
45 mins
5 cups chicken stir-fry and 1 1/2 cups pickled vegetables


  • 1 recipe Quick-Pickled Vegetables

  • 2 tablespoon reduced-sodium soy sauce

  • 2 tablespoon rice vinegar

  • 1 tablespoon Asian chili-garlic sauce

  • 1 tablespoon finely chopped fresh ginger

  • 3 cloves garlic, minced

  • 1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces

  • 3 tablespoon honey or packed brown sugar

  • 2 teaspoon cornstarch

  • 8 ounce fresh green beans, trimmed

  • 1 tablespoon toasted sesame oil

  • 1 tablespoon canola oil

  • ½ cup coarsely chopped onion

  • ¾ cup coarsely chopped red sweet pepper

  • 2 teaspoon white and/or black sesame seeds, toasted

Quick-Pickled Vegetables

  • ½ cup water

  • ½ cup rice vinegar

  • ¼ cup sugar

  • ½ teaspoon salt

  • teaspoon crushed red pepper

  • 1 cup coarsely shredded napa cabbage

  • ½ cup shredded carrots

  • ½ cup thinly sliced quartered red onion

  • 1 teaspoon finely chopped fresh ginger


  1. Prepare Quick-Pickled Vegetables. In a medium bowl combine the next five ingredients (through garlic). Transfer half of the mixture to a small bowl. Add chicken to the remaining mixture in medium bowl. Toss to coat. Add honey and cornstarch to soy sauce mixture in small bowl, stirring to dissolve cornstarch.

  2. In a large wok or nonstick skillet cook beans in just enough boiling water to cover about 4 minutes or just until crisp-tender; drain beans in colander. Carefully wipe wok dry.

  3. In the same wok heat sesame and canola oils over medium-high heat. Add onion and red pepper; cook and stir 4 to 5 minutes or until crisp-tender. Remove vegetables from the wok. Add half of the chicken to wok; cook and stir over medium-high heat 3 to 4 minutes or until chicken is no longer pink. Remove chicken from wok. Repeat with remaining chicken. Return chicken, green beans, onion, and red pepper to wok. Stir sauce well. Add to wok; cook and stir until thickened and bubbly.

  4. To serve, divide chicken mixture among four plates. Drain Quick-Pickled Vegetables; spoon vegetables over chicken mixture. Sprinkle with sesame seeds.

Quick-Pickled Vegetables

  1. In a small saucepan combine the first five ingredients (through red pepper). Bring to boiling; reduce heat. Simmer, uncovered, 2 minutes. Remove from heat. Add remaining ingredients; stir until well combined. Cover and let stand at room temperature 30 to 60 minutes. Drain before serving.

Nutrition Facts (per serving)

344 Calories
11g Fat
32g Carbs
29g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 344
% Daily Value *
Total Fat 11g 14%
Saturated Fat 2g 10%
Cholesterol 83mg 28%
Sodium 564mg 25%
Total Carbohydrate 32g 12%
Total Sugars 24g
Protein 29g
Vitamin C 52.5mg 263%
Calcium 65mg 5%
Iron 1.6mg 9%
Potassium 742mg 16%
Folate, total 69.2mcg
Vitamin B-12 0.2mcg
Vitamin B-6 1.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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