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Spicy Korean Sheet-Pan Chicken Fajitas in Gochujang Sauce

Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6

Ingredients
  

Sheet Pan

  • 1 1/2 lb. boneless, skinless chicken breasts, cut into thin strips
  • 1 red bell pepper, cut into strips
  • 1 yellow bell pepper, cut into strips
  • 1 red onion, cut into wedges
  • 1 lime, juiced
  • 1 cup fresh cilantro
  • 8 small corn tortillas, warmed

Spicy gochujang sauce

  • 3-5 tbsp Korean gochujang paste
  • 3 tbsp NAKANO Natural Rice Vinegar, or NAKANO Organic Natural Rice Vinegar
  • 2 tbsp sesame oil
  • 2 tbsp honey
  • 2 tbsp tamari
  • 2 cloves garlic, minced
  • 1/2 tbsp freshly grated ginger
  • 1 tbsp chili flakes

Instructions
 

  • Preheat oven to 425 F.
  • In a medium bowl, whisk together sauce ingredients until uniform. Adjust amount of gochujang used depending on level of spiciness desired.
  • Place chicken, bell peppers and onion in a single layer on a prepared baking sheet and pour sauce over ingredients. Toss to combine. Bake for 20-25 minutes or until chicken is cooked through and vegetables are tender. Serve with fresh cilantro and warmed tortillas.