My mother made this, and I think it’s brilliant. With fresh, large chunks of apple, celery, and bell pepper, the chicken is so soft and the spicy flavor of korean red pepper paste is simply so filling and hearty.Serve with tortilla, pita bread, sandwich bread, or a bowl of steamed white rice.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Total Time: | 30 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 2 tablespoons olive oil
- ½ apple, cut into chunks
- 1 stalk celery, cut into chunks
- ½ green bell pepper, cut into chunks
- ⅓ onion, cut into bite-size pieces
- ¾ pound chicken tenderloins, cut into chunks
- 1 tablespoon gochujang (Korean hot pepper paste)
- ¼ cup dry white wine
- 1 pinch lemon pepper
- 2 tablespoons white sugar
- 1 tablespoon minced garlic
- 1 pinch ground black pepper
Instructions
- Heat the olive oil in a skillet over medium heat. Stir in the apple, celery, bell pepper, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the chicken, hot pepper paste, white wine, lemon pepper, sugar, garlic, and pepper. Cook the chicken until no longer pink in the center, about 5 minutes.
Nutrition Facts
| Calories | 441 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 99 mg |
| Dietary Fiber | 2 g |
| Protein | 40 g |
| Saturated Fat | 3 g |
| Sodium | 312 mg |
| Sugars | 20 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
I LOVED THIS RECIPE. Only comment I can make is that it needs more sauce in order for the delicious flavor to absorb into the noodles we put this amazing dish over. ·^.^·
My family loved it! It has just the right amount of heat and sweet and the apples are the treat!
We made this according to the recipe and found it a little bland. The veggies and apple seem to soak up more of the gochujang than the chicken. We want to try this again but next time I am going to add more gochujang and marinate the chicken in the wine, gochujang, peppers and garlic beforehand.
Looking for something different to do with chicken, I came across this faceless (since Dec. ’09) recipe. Although my family liked it, we all thought it was lacking something. I served it over white rice and that didn’t seem to add anything to the dish. The vegetables were cooked with a nice crispness still there and the chicken had good flavor, but the overall opinion was that it was good, but too many other recipes out there to make this one again.
This dish is quite tasty. I’m half Korean so we always have gochujang on hand. My husband wasn’t too keen on the apples’ consistency of being partially mushy, but overall, the dish was a hit. I served this with some rice and a Korean cucumber salad. The sweetness of the cucumber salad went very well with this dish. Will definitely make it again! Thanks for sharing.
This was pretty good. Next time I will add more apples (maybe use a whole one) and cut the apple pieces larger (I think I diced instead of leaving them in chunks). Definitely find the gochujang sauce!
Made this for a holiday gathering…everyone raved about it! Delicious!
My family loved this, however I substituted chili sauce for the hot chili sauce and doubled it for a spicier flavor. Yummy!
I added more bell peppers and used white rice and it was a HUGE hit in my house. I love this recipe.
Very good dish. I used a sweet chili sauce in place of the sugar and then a little hot sauce. Flavors were nicely balanced. Served it over brown basmati rice.
My husband is Korean, and we both typically find chicken to be very bland. This meal was delicious and very easy. We served it with white rice and kimchee. I diced the apple, onion, and celery, I liked it that way vs. big chunks. I’d definitely recommend this. It had just the right amount of ‘kick’.
this was a great recipe. i’m only giving it 4 because i want to give room one day for a 5. you need to use the korean chili paste though. that is critical to get the right flavour. i also used a whole chicken and a jalepeno pepper. i didn’t remove all the skin from the chicken but left some on. i also put a little sour cream in and a touch more white wine and a touch of lemon. mostly because this dish needs to taste fresh but solid. thanks for the great recipe. and make sure you get the correct chili pase. i got mine from ujimaya.
We really loved this recipe and will have this again and again. I must admit that I did not have the Korean pepper paste but I think the chile paste is a close match. NO lemon pepper either, but I put in a little grated lemon peel instead. Doubled the recipe for four, and served with lemon fried rice from this sight–great match. Thanks for sharing this one.
Very easy and tasty! I used 2 tablespoons of Siracha (sp?) chili sauce because I didn’t have the one listed here. It was very delicious.
Spicy! Could have been slightly more flavorful but all-in-all very good!
Spicy! Could have been slightly more flavorful but all-in-all very good!
Very nice light taste. Also very easy to cook. I’ve already made this twice this past week. Like everyone else I did some subsitutions. The first time I made it w/o onions, it didn’t make a big impact on taste. Like the rest I was unable to find Gochujang paste and went with Thai sweet chili. Since the chili is already sweet, I also omitted the suger and lemon peper. I made it using Golden Delicious Apples which i found to be perfect for the taste. I put too much peper and wine in the first try and it was very sauce and peper heavy. The second time I lightened up on the wine and the blance was perfect. I perfer to cut the chicken into larger chunks. The second time i did them too small and it began to shred into pieces as i cooked it. I used a simple white Chardoney, tastes good!
I made this last week and again this week and it was so easy and delicious. I also couldn’t find the spicy sauce so I tried the Thai Sweet Chili Sauce and it was really good. The serving size for two people was way too small for my boyfriend and I so I doubled it when I made it again. I was trying to find something good to go along with it and settled on cream cheese rangoons and it went really well. The meal is very light and crisp and I will definitely keep making it.
We really liked this recipe. I used Thai chili sauce in place of the gochujang and I used half the amount called for. Thanks for the recipe.
Amazing flavor. Love, love, loved it!!
Didn’t have Gochujang but substituted Sambal Oelek and it tasted great! Hubby thought it was delicious and I was impressed at how incredibly easy it was!