Korean-style Sticky Chicken with Rainbow Veg

Updated at: Sun, 04 Feb 2024 06:52:33 GMT

Step 1

Thinly slice the spring onion green, then slice the spring onion white into 2cm pieces. Place the chicken in a medium bowl and toss with the cornflour and a pinch of sea salt. Heat a large frying pan with 2 tsp oil on medium-high heat. Add the chicken and spring onion white and cook for 6-8 mins, until golden.

Step 2

Make the sauce; mix together the ketchup, honey, chilli paste, vinegar, half the sesame oil, half the tamari and half the ginger and garlic paste in a small bowl. Add the sauce to the pan and cook for 2-4 mins, until the sauce thickens and the chicken is cooked through.

Step 3

Heat another large frying pan with the remaining sesame oil. Add the rainbow stir-fry mix and cook for 2 mins. Add the remaining tamari, ginger and garlic paste and the rice and cook for 2-3 mins, until piping hot. Break up the rice with a wooden spoon. Season to taste with sea salt and black pepper.

Step 4

Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear. Cook for longer if necessary.

Step 5

Serve the rice in bowls and top with the chicken stir-fry. Garnish with the spring onion greens.

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Delicious

Easy

Go-to

Under 30 minutes