Spicy Korean Chicken and Vegetable Stir-fry

1.In a small bowl, whisk together the gochujang, soy sauce, sesame oil, honey, rice vinegar, minced garlic, and grated ginger until smooth; set aside.

2.Season the chicken strips lightly with salt and black pepper.

3.Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until shimmering.

4.Add the chicken strips in a single layer and sear until golden brown and cooked through, about 5-6 minutes. Remove chicken from the pan and set aside.

5.Add the remaining tablespoon of oil to the same pan. Toss in the onion, bell pepper, zucchini, and broccoli.

6.Stir-fry the vegetables over high heat for 4-5 minutes until they are tender-crisp and vibrant in color.

7.Return the cooked chicken to the pan and pour the prepared spicy sauce over the mixture.

8.Toss everything together for 1-2 minutes until the sauce thickens slightly and coats the chicken and vegetables evenly.

9.Remove from heat and garnish with sliced green onions and toasted sesame seeds. Serve immediately over steamed rice.