Korean Spicy Chicken with Vegetables Dak Galbi: Korean Stir-Fried Spicy Chicken with Mixed Vegetables Ingredients: 1.5 lbs (700g) boneless chicken thighs, cut into bite-sized pieces 1 small cabbage, chopped 1 large carrot, sliced 1 zucchini, sliced 1 small sweet potato, peeled and sliced thin 1 onion, sliced 2 scallions, chopped 2 tablespoons vegetable oil 1 tablespoon sesame seeds (optional) For the marinade: 3 tablespoons gochujang (Korean red chili paste) 2 tablespoons soy sauce 1 tablespoon gochugaru (Korean red chili flakes) 2 tablespoons rice wine (mirin) 1 tablespoon sugar 1 tablespoon honey 1 tablespoon sesame oil 4 cloves garlic, minced 1 teaspoon grated ginger Directions: In a large bowl, mix all marinade ingredients. Add chicken pieces and toss to coat well. Marinate for at least 30 minutes (up to overnight for more flavor). Heat vegetable oil in a large skillet or wok over medium-high heat. Add marinated chicken and stir-fry for 5 minutes until partially cooked. Add onions, carrots, sweet potato, and cabbage. Stir-fry for another 7–10 minutes, until vegetables are tender and chicken is fully cooked. Add zucchini and scallions during the last 3–4 minutes of cooking. Sprinkle with sesame seeds before serving if desired. Serve hot with steamed rice or wrapped in lettuce leaves. Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes Kcal: 380 kcal | Servings: 4 servings #koreanfood #dakgalbi #spicychicken #koreanrecipes #asianstirfry #gochujang #koreanbbq #homemadekorean #comfortfood #chickendinner #koreanstreetfood #spicymeals #easykoreanrecipes #chickenwithveggies #stirfriedchicken #koreandish #quickdinner #sweetandspicy #kitchenadventure #hotandflavorful Craving bold flavors? This Korean Spicy Chicken with Vegetables (Dak Galbi) is your go-to! Juicy chicken stir-fried in gochujang with colorful veggies—pure Korean comfort.

Chinese Chicken and Bok Choy Stir-Fry Savory Chinese-Style Chicken Stir-Fry with Crisp Bok Choy and Garlic-Ginger Sauce Ingredients: 1 lb boneless, skinless chicken breast or thighs, thinly sliced 1 tablespoon soy sauce 1 tablespoon oyster sauce 1 teaspoon cornstarch 1 tablespoon sesame oil 2 tablespoons vegetable oil 3 cloves garlic, minced 1 tablespoon fresh ginger, minced 4 cups baby bok choy, halved or chopped if large 1/4 cup chicken broth or water 1 tablespoon light soy sauce (for stir-fry) Salt and white pepper to taste Cooked jasmine rice, for serving Directions: In a small bowl, marinate chicken with soy sauce, oyster sauce, cornstarch, and sesame oil. Let it sit for 10–15 minutes. Heat vegetable oil in a wok or large skillet over medium-high heat. Add chicken and stir-fry for 4–5 minutes until browned and cooked through. Remove from pan and set aside. In the same pan, add a bit more oil if needed. Sauté garlic and ginger for 30 seconds until fragrant. Add bok choy and stir-fry for 2–3 minutes. Add chicken broth and light soy sauce, stir to coat. Return chicken to the pan, toss everything together, and cook for another 2 minutes until bok choy is tender-crisp. Season with salt and white pepper to taste. Serve hot over jasmine rice. Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes Kcal: 290 kcal per serving | Servings: 4 servings #chinesestirfry #chickenbokchoy #healthyasianrecipes #garlicgingerchicken #easyweeknightdinner #asianstirfry #quickchickendinner #bokchoyrecipe #lowcarbstirfry #asiancomfortfood #homecookedchinese #stirfrymagic #wholesomeeats #wokrecipes #fasthealthydinners #dinnerinminutes #familyfriendlyrecipes #asianinspiredmeals #weeknightwinner #chinesechickenrecipes Quick, light, and bursting with flavor—this Chinese Chicken & Bok Choy Stir-Fry is ready in just 25 minutes!

Mongolian Beef and Spring Onions Savory Mongolian Beef Stir-Fry with Fresh Spring Onions Ingredients: 1 lb (450g) flank steak, thinly sliced 3 tablespoons vegetable oil 4 cloves garlic, minced 1 tablespoon ginger, minced 1/2 cup soy sauce 1/4 cup water 1/2 cup brown sugar 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry) 1 bunch spring onions (scallions), sliced into 2-inch pieces 1/2 teaspoon red pepper flakes (optional) Cooked steamed rice, for serving Directions: Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced flank steak in a single layer and sear for 2-3 minutes on each side until browned. Remove the beef and set aside. In the same skillet, add the remaining tablespoon of oil. Sauté garlic and ginger for 30 seconds until fragrant. Stir in soy sauce, water, and brown sugar. Bring the mixture to a simmer. Add the cornstarch slurry and stir until the sauce thickens, about 1-2 minutes. Return the beef to the skillet, tossing to coat it evenly in the sauce. Add the spring onions and red pepper flakes (if using). Cook for another 1-2 minutes until onions are tender but still bright. Serve immediately over steamed rice. Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes Kcal: 420 kcal | Servings: 4 servings #mongolianbeef #asianstirfry #beefrecipes #quickdinner #springonions #stirfryrecipe #chinesefood #weeknightdinner #easymeals #familymeals #savorydishes #comfortfood #homemadefood #asianflavors #meatlover #beefdish #fastrecipes #mealprep #flanksteak #deliciousdinner Craving bold flavors? This Mongolian Beef and Spring Onions stir-fry delivers savory, sweet, and a hint of spice in every bite! Perfect for a quick and satisfying dinner.