With the cooler change in weather, we find ourselves reaching for takeaway more frequently. This Korean Chicken Stir Fry is simple, it's packed with flavour and with all home-cooked meals, you can ensure that the meat you're eating is good quality meat!
3 tbsp Gojuchang
2 tbsp Soy
2 tbsp Sesame Oil
2 tsp Rice Vinegar
1 tsp Honey
1 tsp Garlic, minced
500g Chicken Breast, sliced thinly across the grain
3 tbsp Cornflour
1 tsp Salt
1 tsp White Pepper
1 Brown Onion, sliced
1 Red Capsicum, sliced lengthwise
150g Snow Peas, top and tailed
Garnish with Spring Onion, Fresh Chilli
To make the sauce, mix the gojuchang, soy, sesame oil, rice vinegar, honey and garlic in a bowl and set aside.
Put the chicken in a bag with the flour, salt and pepper and shake until all chicken pieces are coated.
Heat oil in a wok or pan, just enough to shallow fry.
Once the oil is hot, add the chicken in. Don't crowd the pan with the chicken, you will need to do in batches, depending on the size of your pan.
Once golden, drain on plate with paper towel.
Add some oil to the wok, and once hot, add in the onion and capsicum.
Stir fry for 5-10 minutes on medium heat.
Add chicken back in, along with snow peas and spoon sauce on top.
Add as much or as little sauce as you like.
Serve on white rice and dress with some sliced spring onion and fresh chilli.
If you're after a luscious, rich and hearty meal, then look no further. These beef short ribs are slowly braised in red wine and soy sauce to enhance the delicious umami flavour from the beef. It's the kind of dish you dream of cooking on a Sunday afternoon with a glass of red wine, while enjoying the beautiful aromas that will fill your house!
This slow cooked pork scotch is a dish that just keeps on giving. Cook it one night alongside a zingy salad and stuff it into rolls the next. It’s packed with flavour, it’s succulent and it’s downright delicious! The acidity from the pickle is perfect for cutting through the richness of the pork.