Gochujang Chicken StirFry
- Prep
- 15 min
- Cook
- 10 min
- Serves
- 2
- Difficulty
- Medium
Tender chicken, fresh vegetables, and stir-fry noodles tossed together with a sweet and spicy gochujang sauce for a quick and easy meal.
Ingredients
- 350 g boneless, skinless chicken thighs, thinly sliced
- 2 tbsp vegetable oil
- 1 x 300 g pack fresh stir-fry noodles
- 1 x 300–500 g bag stir-fry vegetables, such as cabbage, peppers, and carrots
- 1 small red onion, sliced
- 1 sachet gochujang stir-fry sauce
- 1 tbsp soy sauce
- 2 tbsp water
Directions
- Preheat your Blackstone griddle to medium-high heat and add 1 tablespoon of vegetable oil.
- Add the chicken and cook for 3–4 minutes, stirring occasionally, until lightly browned.
- Add the stir-fry vegetables and red onion. Pour in the water, cover briefly with a cloche, and cook until the vegetables are crisp-tender.
- Add the remaining oil to a separate section of the griddle, then add the noodles with a splash of water. Cover briefly with a cloche, then toss until heated through.
- Add about half of the gochujang stir-fry sauce and the soy sauce. Toss the chicken, vegetables, and noodles together until evenly coated.
- Continue cooking for 1–2 minutes, stirring frequently, until the chicken is fully cooked and the noodles are hot.
- Drizzle with the remaining gochujang sauce to taste, toss once more, and serve immediately.