Directions
- 1Mix together the sauce ingredients in a bowl.
- 2Heat the oil in a pan on a high heat and add the chicken.
- 3Cook the chicken for 5 minutes until you can’t see any pink.
- 4Set the chicken aside.
- 5Add the green beans and 75 ml water to the pan.
- 6Cook the beans for 2 minutes.
- 7Return the chicken to the pan together with spring onions and sauce.
- 8Cook for 3 minutes until the chicken looks coated and sticky.
Ingredients
- 2 tbsp ground nut or mild oil
- 750 g chicken breasts sliced diagonally into 1cm widths
- 150 g green beans trimmed and halved
- 5 spring onions trimmed and cut into 4cm pieces
- 4 heaped tbsp Gochujang Paste
- 2 tbsp soy sauce
- 2 tbsp honey
- 2 tbsp mirin, rice wine or white wine
- 2 garlic cloves finely chopped
- 1 tsp fresh chopped ginger or ginger paste
- 75 ml water
- sticky rice
Equipment
pan
Tips
- A tub of Gochujang Paste will last for ages in the fridge and add flavour to many dishes.
- A teaspoon smeared over any meat or fish before pan frying is a simple way to use Gochujang Paste.
- Add a couple of teaspoons of Gochujang Paste to stir fries.
- You could switch the chicken for tofu, sliced beef steak or sliced pork tenderloin.
- Use level tbsps of Gochujang Paste if you want it milder.
- You can substitute mirin, rice wine or white wine with water.
- Serve with sticky rice.
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