Korean gochujang chicken

By the GetYourMacros team · 30 August 2026

Tender chicken breast bites tossed in a bold, spicy Korean-style glaze with crunchy peppers.

• Time 15 min
• Course Main course
• Diet Omnivore
• Cuisine Asian
• Allergens gluten, soy

Ingredients (1 serving)

• 200 g Chicken breast
• 150 g Bell peppers
• Soy sauce to taste
• 10 g Maple syrup
• Tomato paste to taste
• Fresh ginger to taste
• Garlic to taste
• 5 ml Extra virgin olive oil
• Chili flakes to taste

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Cut the chicken breast into small, bite-sized cubes and dice the bell peppers.
2. In a small bowl, whisk together the soy sauce, maple syrup, tomato paste, chili flakes, and grated ginger to create the glaze.
3. Heat the olive oil in a large non-stick pan over high heat with a crushed garlic clove.
4. Add the chicken and cook for 4-5 minutes until golden on all sides.
5. Toss in the peppers and stir-fry for another 3 minutes so they stay crunchy.
6. Pour the glaze into the pan and stir constantly for 1-2 minutes until it coats the chicken perfectly.
7. Remove the garlic and serve immediately.

Tips

• Store in an airtight container in the fridge for up to 2 days; reheat in a pan with a splash of water.
• The tomato paste and chili flakes mimic the deep flavor of gochujang using common supermarket ingredients.

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