Gochujang Chicken with Green Beans and Corn

Make leftovers great again

As you know, I am truly resourceful when it comes to cooking and I absolutely love making fusion creations. To continue the theme using your original creation leftovers to make even better and tastier original creations. This simple gochujang chicken with green beans and corn might be one of the easiest dishes you can just “throw together” in a few quick minutes.

Leftover chicken to the rescue

Let’s paint the picture. It’s Tuesday night and you get home from work. Some fresh items in the crisper and some scraps of that leftover Thanksgiving turkey or rotisserie chicken from your last lazy trip to Costco or Safeway… do you reach for the phone/computer and order take-out? It’s a 48 minute wait for delivery.

Well, I wouldn’t be a very compelling DIY food blogger if I encouraged you to order in. Be creative!

To give this a shot, follow these simple instructions – as always, if you don’t have exactly what’s in here, substitute! Don’t forget to leave us your thoughts in comments below as well 🙂

Gochujang Chicken with Green Beans and Corn

After a try to Costco, here's a great way to use up some leftover rotisserie/cooked chicken in a delicious and creative way!

5 from 8 votes

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Prep Time 8 mins

Cook Time 12 mins

Total Time 20 mins

Course Main Course, Side Dish

Cuisine Asian, Asian Fusion, Korean

Servings 3 small bowls

Calories 350 kcal

Equipment

• Frying pan or wok

Ingredients

  

• 1 cup green beans washed and trimmed of stems
• ½ cup chicken cooked – – or make fresh with diced chicken thigh or breast
• ½ cup corn fresh or frozen
• ½ cup onion thinly sliced
• 1 tbsp gochujang
• soy sauce
• salt and pepper to taste

Instructions

 

• Preheat frying pan or shallow wok with some vegetable oil on medium-high heat.
• Toss in sliced onion and cooked chicken. Stir until onions become somewhat translucent.
• Stir gochujang into oil allowing chicken to become covered with a light glaze of tasty red sauce and lightly caramelize.
• Add in beans and corn. Mix thoroughly.
• Cover and steam/fry for 3-4 minutes, or until beans are fully cooked to al dente.
• Fry for final 1 minute or so, uncovered, ensuring all beans have a nice coating of sauce.
  

Keyword beans, Corn, gochujang, gochujang chicken, green bean, korean bbq, leftovers, spicy beans, stir fry

Eat it on its own… or don’t!

This Gochujang Chicken with Green Beans and Corn best served with some easy white rice!

Or try it as part of a feast:

• Blackbean Broth Udon
• Miso Asparagus and Cabbage
• Pulled Ribs with Zucchini and Red Pepper
• Glutinous Black Rice

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WE WANT TO HEAR FROM YOU!

I absolutely love anything Asian-fusion but I’m from Canada and need more tricks! Any family secrets? Any stories?

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Thanks for stopping in!

Enjoy food; enjoy life. – HCF