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.

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3.5 by 20 people

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  • Makes: 4 servings
  • Serving Size: 1 1/4 cups chicken mixture and 1/3 cup pickled vegetables
  • Makes: 5 cups chicken mixture and 1 1/2 cups pickled vegetables
  • Start to Finish: 45 mins

Korean-Style Chili-Garlic Chicken Stir-Fry

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Serve with Quick-Pickled Vegetables and sprinkle with sesame seeds.

Quick-Pickled Vegetables

Directions

  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.
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Nutrition Facts (Korean-Style Chili-Garlic Chicken Stir-Fry)

  • Per serving:
  • 344 kcal ,
  • 11 g fat
  • (2 g sat. fat ,
  • 3 g polyunsaturated fat ,
  • 5 g monounsaturated fat ),
  • 83 mg chol. ,
  • 564 mg sodium ,
  • 32 g carb. ,
  • 4 g fiber ,
  • 24 g sugar ,
  • 29 g pro.
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