Korean-Style Garlic Chicken and Mushroom Stir-Fry with Gochujang Glaze
This vibrant Korean stir-fry features tender marinated chicken and earthy mushrooms coated in a bold gochujang and garlic sauce with a hint of rice vinegar tang. Quick to prepare and bursting with umami flavors, it's the perfect weeknight dinner served over steamed rice with crispy kimchi on the side.
- Prep
- 15 min
- Cook
- 20 min
- Total Time
- 35 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- Korean
Ingredients
- 1.5lbsChicken breast, cut into bite-sized cubes
- 8clovesGarlic, minced
- 12ozMushrooms, sliced
- 3tbspSoy sauce
- 2tbspGochujang
- 1.5tbspRice vinegar
- 0.5cupWater
- 1tbspSesame oil
- 2tbspVegetable oil
- 1tspSugar
- 0.5tspSalt
- 0.25tspBlack pepper
- 1tbspSesame seeds, for garnish
- 2stalksGreen onion, sliced for garnish
Step-by-Step
- 1
In a small bowl, whisk together soy sauce, gochujang, rice vinegar, water, sesame oil, and sugar until the gochujang is fully dissolved and the sauce is smooth. Set aside.
3m - 2
Season the cubed chicken with salt and black pepper. Toss to coat evenly.
2m - 3
Heat vegetable oil in a large wok or skillet over medium-high heat. Once shimmering, add the seasoned chicken in a single layer and cook undisturbed for 3-4 minutes until the bottom is golden.
4mmedium-high heat - 4
Stir the chicken and continue cooking for another 3-4 minutes until cooked through and no longer pink inside. Transfer to a clean plate.
4mmedium-high heat - 5
In the same wok, add the sliced mushrooms and cook for 3-4 minutes, stirring occasionally, until they release their moisture and begin to brown. Season lightly with salt.
4mmedium-high heat - 6
Add the minced garlic to the mushrooms and cook for 1 minute, stirring constantly, until fragrant and golden.
1mmedium-high heat - 7
Return the cooked chicken to the wok with the mushrooms and garlic. Pour the gochujang sauce over the mixture and toss everything together until evenly coated.
2mmedium heat - 8
Cook for 2-3 minutes, stirring frequently, until the sauce thickens slightly and coats all ingredients. Taste and adjust seasoning if needed.
3mmedium heat - 9
Transfer to a serving plate and garnish with sesame seeds and sliced green onions. Serve immediately over steamed rice with kimchi on the side.
2m