Description
This chicken stir fry is sour, salty and sweet with a smoked pepper base coming from the gochujang.
Ingredients
Units
Scale
- 1 tablespoon vegetable oil
- 4 cloves garlic, minced
- 2 shallots, finely chopped
- 1/2 pound boneless, skinless chicken breast, chopped bite size
- 12 stalks asparagus, ends trimmed and chopped into thirds
- 2 cups mushrooms, roughly chopped
- 1 teaspoon sesame seeds
- 1 teaspoon sesame oil
Sauce
- 1 1/2 tablespoon granulated sugar
- 3 tablespoons soy sauce
- 1 1/2 tablespoon rice vinegar
- 1 1/2 tablespoon gochujang (Korean red pepper paste)
Instructions
- Put all the ingredients for the sauce in a bowl and mix well. The gochujang paste will melt once it’s cooking.
- In a large pan over high heat, add oil, garlic and shallots and cook for one minute.
- Add chicken and cook for about 5 minutes, until chicken is cooked through.
- Add mushrooms and asparagus, stir well and cook for 3 minutes.
- Add sauce, stir well until gochujang is diluted, cover and cook for 2 minutes.
- Add sesame oil and sesame seeds, stir well and serve hot.
Notes
Keep the leftovers in a storage container and refrigerate for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 483
- Sugar: 29.5g
- Sodium: 938mg
- Fat: 14.2g
- Saturated Fat: 7g
- Unsaturated Fat: 2.4g
- Trans Fat: 0g
- Carbohydrates: 52.4g
- Fiber: 18.6g
- Protein: 48.4g
- Cholesterol: 82.7mg
