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.