Gooey, Crispy, Loaded Gochujang Chicken & Bell Pepper Pasta: Easy Asian Fusion Cast Iron Skillet Meal Prep Dinner
This bold, flavor-packed dish features tender chicken and crisp bell peppers coated in a spicy-sweet gochujang glaze, tossed with pasta in a single cast iron skillet for easy cleanup. It's a perfect meal prep dinner that delivers a satisfying combination of gooey sauce, crispy edges, and hearty comfort.
Ingredients
Ingredients
- 1 lb boneless, skinless chicken thighs cut into 1-inch pieces
- 1 tbsp gochujang (Korean chili paste)
- 2 tbsp soy sauce low-sodium preferred
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp toasted sesame oil
- 2 tbsp vegetable oil divided
- 1 large red bell pepper sliced into strips
- 1 large green bell pepper sliced into strips
- 8 oz fettuccine pasta or other long pasta, cooked al dente
- 2 cloves garlic minced
- 1 tbsp fresh ginger grated
- 2 tbsp green onions sliced, for garnish
- 1 tsp sesame seeds for garnish
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat with a splash of water to loosen the sauce. Make-Ahead: Cook the chicken and vegetables up to 2 days ahead. Store separately and combine with fresh pasta and sauce when ready to serve. Substitutions: Use shrimp or tofu instead of chicken. For a gluten-free option, use gluten-free pasta and tamari instead of soy sauce. Serving Suggestions: Serve with a side of steamed broccoli or a simple cucumber salad to balance the heat.