Dakgalbi spicy chicken and sweet potato stir fry
Fiery red chicken with soft sweet potato and cabbage, cooked in one big pan. Spicy, sticky and very moreish.
- Time40 min
- LevelEasy
- Costabout £2.36 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix the gochujang, soy sauce, sugar, rice vinegar, garlic and ginger in a bowl. Add the chicken, stir and leave for 15 minutes.
15 min - 2
Cook the rice according to the packet.
- 3
Heat the oil in a large, wide pan over a medium heat. Add the sweet potato and onion and cook for 6 minutes, stirring now and then.
6 min - 4
Add the chicken with all the sauce and the cabbage. Cover and cook for 10 minutes, stirring halfway, until the chicken is cooked through with no pink and the sweet potato is tender.
10 min - 5
Remove the lid and cook for 3 minutes more until the sauce is sticky. Scatter with spring onions and serve with rice.
3 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.