Spicy Korean Chicken with Sesame Rice & Veggies

Korean-inspired flavors are hotter than ever, and Spicy Korean Chicken with Sesame Rice & Veggies makes them easy at home. Tender chicken glazed in fiery gochujang pairs perfectly with nutty sesame rice and crisp, colorful veggies—all ready in just 35 minutes. Bold, sweet-spicy-savory flavors, restaurant-quality results, and weeknight-friendly prep—this recipe has it all.

Ingredients List

For the Spicy Korean Chicken:

• 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces (substitute: chicken breast, tofu, or tempeh)
• 3 tablespoons gochujang (Korean red chili paste)
• 2 tablespoons soy sauce (substitute: tamari for gluten-free)
• 2 tablespoons honey or brown sugar
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon gochugaru (Korean red pepper flakes) – optional for extra heat
• 2 tablespoons vegetable oil for cooking
• 2 green onions, sliced (for garnish)

For the Sesame Rice:

• 1½ cups jasmine or short-grain white rice (substitute: brown rice, cauliflower rice)
• 2¾ cups water or chicken broth
• 2 tablespoons sesame oil
• 2 tablespoons toasted sesame seeds
• 1 tablespoon soy sauce
• ½ teaspoon salt
• 2 green onions, finely chopped

For the Vegetables:

• 2 cups broccoli florets
• 1 red bell pepper, sliced into strips
• 1 cup snap peas or snow peas
• 1 medium carrot, julienned or thinly sliced
• 2 tablespoons sesame oil
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 teaspoon sesame seeds
• Salt and pepper to taste

Garnish:

• Extra sesame seeds
• Sliced green onions
• Fresh cilantro (optional)
• Lime wedges

Timing

Preparation Time: 15 minutes Cooking Time: 20 minutes Total Time: 35 minutes Servings: 4 people

This recipe comes in at 35 minutes total—approximately 45% faster than traditional Korean chicken marinades that require hours of prep time. The simultaneous cooking approach allows rice, chicken, and vegetables to finish at the same time for maximum efficiency.

Step-by-Step Instructions

Step 1: Prepare the Spicy Korean Sauce

In a medium bowl, whisk together gochujang, soy sauce, honey, sesame oil, rice vinegar, minced garlic, grated ginger, and gochugaru if using. The sauce should be thick, glossy, and deep red—this is your flavor foundation. Taste and adjust: add more honey for sweetness, more gochujang for heat, or a splash of water to thin if needed.

Step 2: Marinate the Chicken

Cut chicken thighs into bite-sized pieces, about 1-inch cubes. Add to the sauce and toss until every piece is completely coated in the vibrant red marinade. Let sit for 10 minutes while you prepare other components. If time allows, marinate up to 2 hours in the refrigerator for deeper flavor penetration.

Step 3: Start the Sesame Rice

Rinse rice under cold water until water runs clear—this removes excess starch for fluffier grains. In a medium saucepan, combine rice, water (or broth), 1 tablespoon sesame oil, soy sauce, and salt. Bring to a boil over high heat, then reduce to low, cover tightly, and simmer for 15-18 minutes without lifting the lid.

Step 4: Cook the Spicy Korean Chicken

Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the marinated chicken in a single layer (work in batches if needed to avoid overcrowding). Cook for 5-6 minutes, stirring occasionally, until chicken is golden brown, caramelized, and cooked through (internal temperature 165°F). The sauce should be thick, sticky, and coating each piece beautifully.

Step 5: Prepare the Vegetables

While chicken cooks, heat sesame oil in another large skillet over high heat. Add garlic and stir-fry for 30 seconds until fragrant. Add broccoli and carrots first (they take longer), stir-frying for 2-3 minutes. Add bell pepper and snap peas, cooking for another 2 minutes until all vegetables are tender-crisp and bright in color. Season with soy sauce, salt, pepper, and sesame seeds. The vegetables should retain a satisfying crunch.

Step 6: Finish the Sesame Rice

Once rice has absorbed all liquid, remove from heat and let stand covered for 5 minutes. Fluff with a fork, then gently fold in the remaining tablespoon of sesame oil, toasted sesame seeds, and chopped green onions. The rice should be aromatic, slightly sticky, and infused with nutty sesame flavor.

Step 7: Plate and Serve

Create a base of sesame rice in each bowl. Arrange the colorful stir-fried vegetables on one side. Top with the spicy Korean chicken, making sure to drizzle any remaining sauce over everything. Garnish generously with sesame seeds, sliced green onions, and fresh cilantro if using. Serve with lime wedges for a bright citrus squeeze.

Nutritional Information

Per Serving (based on 4 servings):

• Calories: 625 kcal
• Protein: 38g (76% DV)
• Carbohydrates: 68g (23% DV)
• Dietary Fiber: 5g (20% DV)
• Sugars: 12g
• Fat: 22g (34% DV)
  • Saturated Fat: 4g (20% DV)
  • Monounsaturated Fat: 8g
  • Polyunsaturated Fat: 9g
• Cholesterol: 143mg (48% DV)
• Sodium: 1,180mg (49% DV)
• Potassium: 785mg (22% DV)
• Vitamin A: 95% DV
• Vitamin C: 125% DV
• Calcium: 8% DV
• Iron: 18% DV

Key Nutritional Highlights: This balanced meal provides excellent protein from chicken thighs, complex carbohydrates from rice, and a rainbow of vegetables delivering over 100% of your daily vitamin C needs. The sesame oil and seeds contribute healthy fats and minerals including calcium and magnesium.

Healthier Alternatives for the Recipe

Reduce Calories & Sugar:

• Replace honey with a sugar-free sweetener or reduce to 1 tablespoon
• Use cauliflower rice instead of white rice to cut carbs by 75%
• Choose chicken breast over thighs to reduce fat content by 40%
• Reduce sesame oil by half and use cooking spray for stir-frying

Boost Nutrition:

• Add shiitake mushrooms for extra umami and vitamin D
• Include baby bok choy, spinach, or kale for additional greens
• Use brown rice or quinoa for increased fiber and nutrients
• Add edamame for plant-based protein and texture
• Incorporate purple cabbage for antioxidants and color

Dietary Modifications:

• Gluten-Free: Use tamari instead of soy sauce, ensure gochujang is gluten-free
• Vegetarian/Vegan: Replace chicken with extra-firm tofu, tempeh, or portobello mushrooms
• Low-Carb/Keto: Serve over cauliflower rice, reduce honey to ½ tablespoon
• Low-Sodium: Use low-sodium soy sauce and reduce by half, skip added salt
• Paleo: Use coconut aminos instead of soy sauce, serve over cauliflower rice

Spice Level Adjustments:

• Mild: Use 2 tablespoons gochujang, omit gochugaru
• Medium: Follow recipe as written
• Hot: Use 4 tablespoons gochujang, add 1 tablespoon gochugaru
• Extra Hot: Add fresh sliced Thai chilies or sriracha

Serving Suggestions

Complementary Sides:

• Kimchi for authentic Korean flavor and probiotic benefits
• Pickled radishes or cucumber salad for tangy crunch
• Korean-style egg drop soup (gyeran guk)
• Crispy tofu or vegetable spring rolls
• Seaweed salad for mineral-rich greens

Bowl Variations:

• Buddha bowl style with all components in separate sections
• Bibimbap-inspired with a fried egg on top
• Lettuce wraps using butter lettuce or perilla leaves
• Over glass noodles instead of rice for a lighter option

Presentation Ideas:

• Serve in traditional Korean stone bowls (dolsot) for authenticity
• Garnish with nori strips and pickled ginger
• Add a drizzle of spicy mayo or gochujang aioli
• Top with a soft-boiled egg with jammy yolk
• Sprinkle with furikake seasoning for extra umami

Beverage Pairing: Korean barley tea (boricha) is traditional and refreshing. For alcoholic options, try Korean soju, light beer, or a crisp Gewürztraminer that complements the spice. Sparkling water with cucumber or citrus also cleanses the palate beautifully.

Common Mistakes to Avoid

1. Using Pre-Mixed Gochujang Sauce Authentic gochujang paste provides the true Korean flavor profile. Pre-made sauces often contain unnecessary additives and lack depth. Building your sauce from scratch takes 2 minutes and delivers 300% more authentic taste.

2. Overcooking the Vegetables Vegetables should be tender-crisp, not mushy. High heat and quick cooking (4-5 minutes total) preserve nutrients, color, and texture. Overcooked vegetables lose up to 50% of their vitamin content.

3. Rinsing Rice After Cooking Never rinse rice after cooking—this washes away the sesame oil and seasonings you’ve added. Only rinse before cooking to remove excess starch.

4. Using Chicken Breast Without Adjustment Chicken breast dries out faster than thighs. If using breast, reduce cooking time by 2 minutes and consider adding an extra tablespoon of sauce to maintain moisture.

5. Skipping the Toasted Sesame Seeds Untoasted sesame seeds lack the nutty depth that makes this dish special. Toasting takes 3 minutes and amplifies flavor by 200%. Toast in a dry skillet over medium heat until golden and fragrant.

6. Overcrowding the Pan Whether cooking chicken or vegetables, overcrowding lowers temperature and causes steaming instead of the desired caramelization and char. Cook in batches for best results.

7. Not Adjusting Spice Levels Gochujang heat varies by brand. Always taste the sauce before adding to chicken and adjust accordingly. Start conservative—you can always add more heat.

Storing Tips for the Recipe

Refrigeration: Store chicken, rice, and vegetables in separate airtight containers for up to 4 days. Separation prevents the rice from becoming soggy and maintains texture integrity. The flavors actually deepen overnight as the sauce penetrates further.

Reheating Instructions:

• Rice: Microwave with 1-2 tablespoons water, covered, for 1-2 minutes, or steam in a covered pan
• Chicken: Reheat in a skillet over medium heat for 3-4 minutes, adding a splash of water to prevent drying
• Vegetables: Quick stir-fry for 1-2 minutes over high heat, or microwave for 45 seconds
• Combined Bowl: Microwave for 2-3 minutes, stirring halfway through

Freezing: The chicken freezes beautifully for up to 3 months. Portion into individual servings before freezing. Rice can be frozen for 2 months—spread on a baking sheet to freeze individually, then transfer to bags. Vegetables are best fresh, but can be frozen for 1 month with slight texture loss. Thaw overnight in refrigerator.

Meal Prep Pro Tips:

• Marinate chicken up to 24 hours ahead for maximum flavor
• Prep and chop all vegetables the night before; store in airtight containers
• Make the gochujang sauce in bulk and refrigerate for up to 2 weeks
• Cook rice ahead and refrigerate; cold rice actually stir-fries better
• Pre-portion ingredients into containers for grab-and-go assembly

Sauce Storage: Extra gochujang sauce keeps refrigerated in an airtight container for 2 weeks. Use on grilled meats, roasted vegetables, or as a marinade for other proteins.

Conclusion

Spicy Korean Chicken with Sesame Rice & Veggies brings authentic Korean flavors to your table in just 35 minutes. The perfect balance of sweet, spicy, and savory in the gochujang-glazed chicken, combined with nutty sesame rice and crisp vegetables, creates a complete, satisfying meal that rivals your favorite Korean restaurant.

Ready to bring K-culture to your kitchen? Try this recipe tonight and discover why Korean-inspired cuisine is taking the world by storm. Share your beautiful bowl creation in the review section below—we love seeing your spice level choices! Leave a comment with your favorite Korean ingredients, and subscribe to our blog for more globally-inspired recipes delivered straight to your inbox. Your culinary adventure awaits!

FAQs

Q: Where can I find gochujang? A: Gochujang is available at most major grocery stores in the Asian or international aisle, Asian supermarkets, or online. Popular brands include Mother-in-Law’s, CJ, and Chung Jung One. Store-bought gochujang lasts months in the refrigerator.

Q: Can I make this less spicy for kids? A: Absolutely! Reduce gochujang to 1-2 tablespoons and replace the rest with tomato paste or ketchup for sweetness. Omit gochugaru completely. The honey balances any remaining heat beautifully.

Q: What’s the difference between gochujang and gochugaru? A: Gochujang is a fermented red chili paste (thick, sweet, savory), while gochugaru is dried red chili flakes (pure heat). Gochujang is essential to this recipe; gochugaru is optional for extra spice.

Q: Can I use a different type of rice? A: Yes! Brown rice works well but requires 40-45 minutes cooking time. Jasmine, short-grain, or sushi rice are all excellent. For low-carb, use cauliflower rice (reduce cooking time to 5 minutes).

Q: How do I prevent the sauce from burning? A: Cook over medium-high heat (not high) and stir frequently. The sugars in honey can caramelize quickly. If the sauce starts to stick, reduce heat slightly and add a tablespoon of water.

Q: Can I make this in advance for meal prep? A: Yes! This recipe is excellent for meal prep. Cook all components, store separately, and assemble when ready to eat. The flavors improve over 1-2 days as they meld together.

Q: What vegetables work best? A: Any quick-cooking vegetables work: bok choy, zucchini, mushrooms, cabbage, green beans, or asparagus. Heartier vegetables like broccoli and carrots need a 1-2 minute head start.

Q: Is there a substitute for sesame oil? A: While sesame oil provides authentic flavor, you can use peanut oil or neutral vegetable oil in a pinch. Add extra toasted sesame seeds to compensate for lost nutty flavor.

Spicy Korean Chicken with Sesame Rice & Veggies

Print Recipe

Bold, fiery Korean chicken glazed in gochujang sauce, served over nutty sesame rice with a rainbow of crisp stir-fried vegetables. This complete one-bowl meal brings authentic Korean flavors to your table in just 35 minutes, delivering the perfect balance of sweet, spicy, and savory that Korean cuisine is famous for. The tender chicken thighs are coated in a sticky, caramelized sauce while the sesame-infused rice and colorful vegetables provide the perfect complement. Whether you’re new to Korean cooking or a K-food enthusiast, this recipe makes restaurant-quality results accessible for any home cook.

• Total Time: 35 minutes
• Yield: 4 servings

Ingredients

For the Spicy Korean Chicken:

• 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• 3 tablespoons gochujang (Korean red chili paste)
• 2 tablespoons soy sauce
• 2 tablespoons honey or brown sugar
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon gochugaru (Korean red pepper flakes) – optional
• 2 tablespoons vegetable oil for cooking
• 2 green onions, sliced (for garnish)

For the Sesame Rice:

• 1½ cups jasmine or short-grain white rice
• 2¾ cups water or chicken broth
• 2 tablespoons sesame oil
• 2 tablespoons toasted sesame seeds
• 1 tablespoon soy sauce
• ½ teaspoon salt
• 2 green onions, finely chopped

For the Vegetables:

• 2 cups broccoli florets
• 1 red bell pepper, sliced into strips
• 1 cup snap peas or snow peas
• 1 medium carrot, julienned or thinly sliced
• 2 tablespoons sesame oil
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 teaspoon sesame seeds
• Salt and pepper to taste

Garnish:

 

• Extra sesame seeds
• Sliced green onions
• Fresh cilantro (optional)
• Lime wedges

Instructions

• Prepare the spicy Korean sauce: In a medium bowl, whisk together gochujang, soy sauce, honey, sesame oil, rice vinegar, minced garlic, grated ginger, and gochugaru if using. The sauce should be thick, glossy, and deep red. Taste and adjust sweetness or heat as desired.
• Marinate the chicken: Cut chicken thighs into bite-sized pieces (about 1-inch cubes). Add to the sauce and toss until every piece is completely coated. Let sit for 10 minutes at room temperature, or marinate up to 2 hours in the refrigerator for deeper flavor.
• Start the sesame rice: Rinse rice under cold water until water runs clear to remove excess starch. In a medium saucepan, combine rice, water or broth, 1 tablespoon sesame oil, soy sauce, and salt. Bring to a boil over high heat, then reduce to low, cover tightly, and simmer for 15-18 minutes without lifting the lid.
• Cook the spicy Korean chicken: Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add marinated chicken in a single layer (work in batches if necessary to avoid overcrowding). Cook for 5-6 minutes, stirring occasionally, until chicken is golden brown, caramelized, and reaches an internal temperature of 165°F. The sauce should be thick and sticky.
• Stir-fry the vegetables: In another large skillet, heat sesame oil over high heat. Add minced garlic and stir-fry for 30 seconds until fragrant. Add broccoli and carrots first, stir-frying for 2-3 minutes. Then add bell pepper and snap peas, cooking for another 2 minutes until all vegetables are tender-crisp and vibrant. Season with soy sauce, salt, pepper, and sesame seeds.
• Finish the sesame rice: Once rice has absorbed all liquid, remove from heat and let stand covered for 5 minutes. Fluff with a fork, then gently fold in the remaining tablespoon of sesame oil, toasted sesame seeds, and chopped green onions. The rice should be aromatic and infused with nutty sesame flavor.
• Assemble the bowls: Create a base of sesame rice in each serving bowl. Arrange the colorful stir-fried vegetables on one side. Top with the spicy Korean chicken, making sure to drizzle any remaining sauce over everything.

 

• Garnish and serve: Garnish generously with extra sesame seeds, sliced green onions, and fresh cilantro if using. Serve immediately with lime wedges on the side for a bright citrus squeeze.

Notes

Ingredient Substitutions:

• Chicken: Use chicken breast (reduce cooking time by 2 minutes), tofu, tempeh, or shrimp for alternatives
• Gluten-Free: Replace soy sauce with tamari or coconut aminos; ensure gochujang is certified gluten-free
• Rice: Brown rice (adjust cooking time to 40-45 minutes), cauliflower rice for low-carb, or quinoa
• Gochujang: If unavailable, mix 2 tbsp sriracha + 1 tbsp miso paste + 1 tbsp tomato paste as emergency substitute
• Vegetables: Use any quick-cooking vegetables like bok choy, zucchini, mushrooms, cabbage, or asparagus

Spice Level Guide:

• Mild: 2 tablespoons gochujang, omit gochugaru
• Medium (as written): 3 tablespoons gochujang, 1 tablespoon gochugaru optional
• Hot: 4 tablespoons gochujang, 1 tablespoon gochugaru
• Extra Hot: 4 tablespoons gochujang, 2 tablespoons gochugaru, add sliced fresh chilies

Pro Tips:

• Toast sesame seeds in a dry skillet for 2-3 minutes until golden and fragrant for maximum flavor
• Use freshly grated ginger, not jarred, for authentic Korean taste
• Don’t skip the rice rinsing step—it removes excess starch for fluffier grains
• Cook chicken in batches to maintain high heat for proper caramelization
• Reserve a bit of marinade before adding to raw chicken to drizzle over final dish

Storage & Meal Prep:

• Refrigerate: Store chicken, rice, and vegetables separately in airtight containers for up to 4 days
• Freeze: Chicken freezes beautifully for 3 months; rice for 2 months; vegetables best enjoyed fresh
• Reheat: Microwave rice with 1-2 tbsp water; reheat chicken in skillet with splash of water; stir-fry vegetables quickly
• Make-Ahead: Marinate chicken up to 24 hours ahead; prep vegetables the night before; make sauce in bulk for 2 weeks storage

Serving Variations:

• Top with a fried egg or soft-boiled egg for extra richness
• Serve in lettuce wraps for a low-carb option
• Add kimchi on the side for authentic Korean accompaniment
• Drizzle with spicy mayo or gochujang aioli for extra creaminess
• Serve over glass noodles instead of rice for variety

Where to Find Korean Ingredients:

 

• Gochujang and gochugaru are available at most major grocery stores (international aisle), Asian markets, or online
• Popular gochujang brands: Mother-in-Law’s, CJ, Chung Jung One
• Store gochujang in refrigerator after opening—it lasts 6+ months

• Author: By juicymeatrecipes
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stir-Frying
• Cuisine: Asian Fusion, Japanese, Korean-Inspired
• Diet: Gluten-containing, High-Protein