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.
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