Korean flavoured Chicken Stir fry
Ingredients
- 1 tbsp Gochujang Korean Paste
- 1 tbsp dark soy sauce
- 1 tbsp sesame oil
- 1 tbsp honey
- 2 tbsp. oil
- 2 chicken fillets shredded
- 1 red pepper chopped
- 2 garlic cloves chopped
- 1 cm fresh ginger chopped, optional
- 1 red chilli chopped, optional
- 1 tbsp sesame seeds
- 5 spring onions chopped
- 4 tbsp fresh coriander
Method
- prepare the sauce. Combine in a jug the Korean paste, soy sauce, sesame oil and honey. Stir until combine. Add a spoon or two in a bowl with the chicken pieces to marinate. Stir and set aside for 5-20 minutes.
- In the meantime, Place a wok over high heat and preheat until smooking hot.
- Drizzle the oil and add the chicken pieces. Cook for 2 minutes until coloured, stirring to ensure the pieces of chicken are not stuck altogether.
- Add the vegetables and sesame seeds and cook for a further 2 minutes, shaking the pan to ensure all the vegetables are getting some heat and sear.
- then, drizzle the prepared sauce. Toss to coat and flavour the vegetables and add the lid.
- Cook for a further minute or two.
- Remove the lid. check the seasoning and adjust if needed.
- Remove from the heat and transfer onto a serving dish.
- Enjoy immediately with sprinkle of fresh coriander and spring onions.
