Gochujang Chicken Stir-Fry Recipe

Broccoli florets: Fresh broccoli cut into small, bite-sized pieces.

Bell peppers: Sliced bell peppers add color and sweetness to the dish.

Carrots: Julienne-cut carrots provide a crunchy texture.

Snap peas: Fresh snap peas add a crisp and slightly sweet flavor.

Firm tofu: Cubed tofu that holds its shape well during cooking.

Gochujang: A spicy Korean chili paste that adds depth and heat.

Soy sauce: Adds a salty and savory flavor to the stir-fry.

Sesame oil: Provides a rich, nutty flavor essential for Asian dishes.

Rice vinegar: Adds a tangy and slightly sweet flavor to balance the dish.

Garlic: Minced garlic for aromatic depth.

Ginger: Minced ginger adds a warm, spicy note.

Sesame seeds: Used as a garnish for added texture and flavor.

Green onions: Chopped green onions for a fresh, mild onion flavor.

When preparing the tofu, ensure you press it well before cubing to remove excess moisture. This will help achieve a crispier texture when sautéing. Additionally, when adding the gochujang mixture, make sure to stir continuously to evenly coat all the vegetables and tofu. This ensures that the flavors are well-distributed throughout the dish.

• Chicken - Substitute with firm tofu: Tofu is a great plant-based protein that absorbs flavors well, making it an excellent substitute for chicken in stir-fry recipes.

• Broccoli florets - Substitute with cauliflower florets: Cauliflower has a similar texture and can be used interchangeably with broccoli in most recipes.

• Bell peppers - Substitute with zucchini: Zucchini provides a similar crunch and can add a different but complementary flavor to the stir-fry.

• Carrots - Substitute with sweet potatoes: Sweet potatoes offer a similar sweetness and can be julienned to match the texture of carrots.

• Snap peas - Substitute with green beans: Green beans have a similar crunch and can be used as a substitute for snap peas in stir-fry dishes.

• Gochujang - Substitute with sriracha mixed with a bit of miso paste: This combination can mimic the spicy and umami flavors of gochujang.

• Soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and has a similar flavor profile.

• Sesame oil - Substitute with olive oil with a few drops of toasted sesame seeds: Olive oil can be used as a base oil, and adding toasted sesame seeds can provide the nutty flavor of sesame oil.

• Rice vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity and can be used as a substitute for rice vinegar.

• Garlic - Substitute with shallots: Shallots can provide a similar aromatic quality and depth of flavor as garlic.

• Ginger - Substitute with galangal: Galangal has a similar spicy and aromatic profile, making it a good substitute for ginger.

• Sesame seeds - Substitute with chia seeds: Chia seeds can provide a similar texture and visual appeal as sesame seeds.

• Green onions - Substitute with chives: Chives have a similar mild onion flavor and can be used as a substitute for green onions.

• Allow the stir-fry to cool completely before storing. This helps prevent condensation, which can make the vegetables soggy.
• Transfer the gochujang chicken stir-fry to an airtight container. For best results, use a container that fits the amount of food snugly to minimize air exposure.
• Store in the refrigerator for up to 4 days. The flavors will meld together beautifully, making the dish even more delicious over time.
• For longer storage, consider freezing. Place the stir-fry in a freezer-safe container or a resealable plastic bag. Make sure to remove as much air as possible to prevent freezer burn.
• Label the container with the date so you can keep track of its freshness. The stir-fry can be frozen for up to 2 months.
• When ready to eat, thaw the stir-fry in the refrigerator overnight. This slow thawing process helps maintain the texture of the vegetables and tofu.
• Reheat in a wok or skillet over medium heat. Add a splash of soy sauce or water to refresh the sauce and prevent sticking.
• Stir occasionally until the stir-fry is heated through. Garnish with fresh green onions and sesame seeds before serving to revive its vibrant appearance and flavor.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a splash of vegetable broth or water to prevent sticking.
  3. Add the leftover Gochujang Chicken Stir-Fry and stir occasionally.
  4. Cook for 5-7 minutes until heated through, ensuring the tofu and vegetables are evenly warmed.

• Microwave Method:

  1. Place the leftovers in a microwave-safe dish.
  2. Cover with a microwave-safe lid or damp paper towel to retain moisture.
  3. Heat on high for 2-3 minutes, stirring halfway through.
  4. Check if the tofu and vegetables are hot; if not, continue heating in 30-second intervals.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the Gochujang Chicken Stir-Fry evenly on a baking sheet or in an oven-safe dish.
  3. Cover with aluminum foil to prevent drying out.
  4. Bake for 10-15 minutes, stirring halfway through to ensure even heating.

• Steaming Method:

  1. Set up a steamer basket over boiling water.
  2. Place the leftovers in the basket.
  3. Cover and steam for about 5-7 minutes.
  4. Check to ensure the tofu and vegetables are thoroughly heated.

• Air Fryer Method:

  1. Preheat the air fryer to 350°F (175°C).
  2. Place the Gochujang Chicken Stir-Fry in the air fryer basket.
  3. Heat for 5-7 minutes, shaking the basket halfway through.
  4. Ensure the tofu and vegetables are hot and slightly crispy.

• Wok: A large, round-bottomed cooking vessel ideal for stir-frying, allowing for even heat distribution and quick cooking.

• Spatula: A flat, broad tool used for flipping and stirring ingredients in the wok without damaging them.

• Knife: Essential for chopping vegetables and cubing tofu with precision.

• Cutting board: A sturdy surface to safely chop and prepare all your ingredients.

• Measuring spoons: Used to measure out precise amounts of gochujang, soy sauce, sesame oil, and rice vinegar.

• Mixing bowl: A bowl to combine the gochujang, soy sauce, and rice vinegar before adding to the stir-fry.

• Garlic press: A tool to easily mince garlic cloves.

• Grater: Used to mince ginger quickly and efficiently.

• Tongs: Handy for turning tofu cubes and mixing vegetables in the wok.

• Serving dish: A dish to present your finished stir-fry attractively.

• Measuring cup: Used to measure out the vegetables and tofu accurately.

Prep ingredients ahead: Chop vegetables and tofu in advance to streamline cooking.

Use pre-made sauces: Opt for store-bought gochujang and soy sauce to save mixing time.

One-pan method: Cook everything in a single wok to reduce cleanup.

Batch cooking: Double the recipe and store leftovers for quick meals later.

Frozen veggies: Use frozen broccoli and snap peas to skip washing and chopping.