Sweet and Spicy Chicken

In this chicken stirfry recipe, Korean red chili paste and brown sugar deliver an excellent flavor combination.  It is not too sweet or too spicy leaving your mouth watering for more!

Sweet and Spicy Chicken

Servings: 2.5


For the Chicken

-1 chicken breast

-1 Tbls soy sauce (low sodium)

For the Sauce

-1 Tbls soy sauce (low sodium)

-3 Tbls brown sugar

-1 Tbls fish sauce

-1 Tbls rice vinegar

-1 tsp sesame oil

-1 tsp Korean red chili paste (gochujang)

-3/4 tsp cornstarch

Additional Ingredients

-1 medium carrot, diced

-1 bell pepper, diced

-2-3 cloves of garlic, minced

-2 Tbls chopped green onions


1) Marinate the chicken in 1 Tbls soy sauce for at least 30 minutes or overnight.

2) Mix the sauce ingredients together in a bowl. Set aside.

3) Steam the carrots in the microwave or steamer basket for 3-5 minutes so they cook faster in the stirfry.

4) Saute the diced chicken in cooking spray or a little oil (1 tsp) for about 2-3 minutes per side on medium-high heat.  Remove the chicken to a plate or bowl to rest.

5) Saute the bell pepper and garlic in the pan for about 30 seconds, then add the carrots and sauce to the pan.

6) Bring to a simmer and let the sauce thicken, about 4-5 minutes.

7) Add the chicken to the pan.  Turn off the heat, add the green onions and serve with rice.

Below are the ingredients used in this recipe.  All the ingredients can be found a Home Plus or your local mart (Top Mart, Jin Mart, etc…).

Nutrition Information

For 1 Serving: 235 Calories, 4.5 g Fat, 1 g Saturated Fat, 58.5 mg Cholesterol, 910.7 mg Sodium, 24.6 g Carbohydrates, 1.1 g Fiber, 19.7 g Sugars, 23.5 g Protein.


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