Recipes and Cooking Korean-Style Chili-Garlic Chicken Stir-Fry Why call for takeout? It's easier than you might think to whip up a homemade chili-garlic chicken stir fry at home. This Korean stir-fry includes instructions for easy pickled veggies and a delicious stir-fry seasoning sauce. By Laura Marzen, RD, LD Laura Marzen, RD, LD Instagram Website Laura Marzen, RD, LD, worked in the Better Homes and Gardens® Test Kitchen for over seven years, where she honed her skills for developing and testing approachable recipes with a keen attention to detail. Laura has since developed over 1,000 recipes for a variety of national magazines and cookbooks, including Better Homes and Gardens®, Midwest Living®, Eating Well®, Delicious Living®, the Whole30® series, and an Instant Pot® cookbook. She has consulted for authors Rocco DiSpirito and Joy Bauer and appeared on both local and national news and television programs on behalf of Better Homes and Gardens® and Living the Country Life®. With her work coaching women to improve their health, Laura has extensive knowledge on the topics of digestion, metabolism, inflammation, and IBS. Learn about BHG's Editorial Process Updated on June 9, 2022 Print Rate It Share Share Tweet Pin Email Photo: Karla Conrad Total Time: 45 mins Servings: 4 Yield: 5 cups chicken mixture and 1 1/2 cups pickled vegetables Jump to Nutrition Facts Ingredients Stir-Fry 2 tablespoon rice vinegar 2 tablespoon reduced-sodium soy sauce 1 tablespoon Asian chili-garlic sauce 1 tablespoon finely chopped fresh ginger 3 cloves garlic, minced 3 tablespoon honey or packed brown sugar 2 teaspoon cornstarch 1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces 8 ounce green beans, trimmed 1 tablespoon toasted sesame oil 1 tablespoon canola oil ¾ cup coarsely chopped red sweet pepper ½ cup coarsely chopped onion 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 ⅛ teaspoon crushed red pepper 1 cup coarsely shredded napa cabbage ½ cup shredded carrot ½ cup thinly sliced quartered red onion 1 teaspoon finely chopped fresh ginger Directions Stir-Fry In a medium bowl combine the first five ingredients (through garlic). For sauce, transfer half of the mixture to a small bowl and stir in honey and cornstarch. Add chicken to remaining mixture; toss to coat. In a nonstick wok or large skillet cook green beans in just enough boiling water to cover 4 minutes or until crisp-tender; drain in a colander. Carefully wipe wok dry. Add both oils to wok; heat over medium-high heat. Add sweet pepper and onion; cook and stir 4 to 5 minutes or until crisp-tender. Remove vegetables. Add chicken, half at a time, to wok; cook and stir 4 to 5 minutes or until no longer pink. Return cooked beans, sweet pepper mixture, and remaining chicken to wok. Stir sauce; add to wok. Cook and stir until thickened and bubbly. Serve with Quick-Pickled Vegetables and sprinkle with sesame seeds. Quick-Pickled Vegetables 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. Rate it Print Nutrition Facts (per serving) 344 Calories 11g Fat 32g Carbs 29g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.