Korean-Style Chicken and Cherry Tomato Fusilli Stir-Fry
Indulge in the bold flavors of Korea with this vibrant stir-fry, featuring tender chicken thighs, succulent cherry tomatoes, and al dente fusilli, all harmoniously combined in a savory and spicy Gochujang sauce. This dish is a perfect blend of East meets West, with the comforting familiarity of pasta infused with the excitement of Korean chili paste. Each bite is a delight for the senses, with the crunch of toasted sesame seeds and the freshness of green onions adding depth and texture.
- Prep
- 15 min
- Cook
- 25 min
- Total Time
- 40 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- Korean
- korean
- slot-machine-generated
- chicken thighs
- cherry tomato
- fusilli
Ingredients
- 1.5lbschicken thighs, cut into bite-sized pieces
- 8ozsfusilli, none
- 2cupscherry tomatoes, halved
- 2tbspsGochujang sauce, none
- 1tbspsoy sauce, none
- 1tspbrown sugar, none
- 3clovesgarlic, minced
- 1inchginger, grated
- 2tbspssesame oil, none
- 1/4cupgreen onions, chopped
- 1tbsptoasted sesame seeds, none
- 1/2tspcrushed red pepper flakes, none
Nutrition
420
105 per serving
32g
64% DV
20g
29% DV
38g
13% DV
Macronutrient Breakdown
- Fiber
- 4g
% Daily Values based on a 2000 calorie diet
Step-by-Step
- 1
Bring a large pot of salted water to a boil and cook the fusilli according to the package instructions until al dente, then reserve 1 cup of pasta water before draining the fusilli.
8mhigh heat - 2
In a large skillet, heat 1 tablespoon of sesame oil over medium-high heat, then add the chicken and cook until browned and cooked through, about 5-6 minutes, before transferring the chicken to a plate and setting aside.
6mmedium-high heat - 3
In the same skillet, add the remaining 1 tablespoon of sesame oil, then add the minced garlic and grated ginger and cook, stirring constantly, for 1 minute until fragrant.
1mmedium heat - 4
Add the halved cherry tomatoes to the skillet and cook, stirring occasionally, for 3-4 minutes until they start to release their juices and soften.
4mmedium heat - 5
In a small bowl, whisk together the Gochujang sauce, soy sauce, and brown sugar, then pour the sauce into the skillet and bring to a simmer.
2mmedium heat - 6
Add the cooked chicken back into the skillet, then stir in the reserved pasta water and cook for 1-2 minutes until the sauce has thickened and the chicken is coated.
2mmedium heat - 7
Add the cooked fusilli to the skillet, then toss everything together to combine, ensuring the pasta is well coated with the sauce and the chicken is distributed evenly.
2mmedium heat - 8
Season the dish with crushed red pepper flakes, then garnish with chopped green onions and toasted sesame seeds before serving hot.
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