Gochujang Chicken

15 mins
Serves 4
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Directions

  1. 1Mix together the sauce ingredients in a bowl.
  2. 2Mix together the sauce ingredients in a bowl.
  3. 3Mix together the sauce ingredients in a bowl.
  4. 4Heat the oil in a pan on a high heat and add the chicken.
  5. 5Heat the oil in a pan on a high heat and add the chicken.
  6. 6Heat the oil in a pan on a high heat and add the chicken.
  7. 7Cook the chicken for 5 minutes until you can’t see any pink.
  8. 8Cook the chicken for 5 minutes until you can’t see any pink.
  9. 9Cook the chicken for 5 minutes until you can’t see any pink.
  10. 10Set the chicken aside.
  11. 11Set the chicken aside.
  12. 12Set the chicken aside.
  13. 13Add the green beans and 75 ml water to the pan.
  14. 14Add the green beans and 75 ml water to the pan.
  15. 15Add the green beans and 75 ml water to the pan.
  16. 16Cook the beans for 2 minutes.
  17. 17Cook the beans for 2 minutes.
  18. 18Cook the beans for 2 minutes.
  19. 19Return the chicken to the pan together with spring onions and sauce.
  20. 20Return the chicken to the pan together with spring onions and sauce.
  21. 21Return the chicken to the pan together with spring onions and sauce.
  22. 22Cook for 3 minutes until the chicken looks coated and sticky.
  23. 23Cook for 3 minutes until the chicken looks coated and sticky.
  24. 24Cook for 3 minutes until the chicken looks coated and sticky.

Ingredients

  • 2 tbsp ground nut or mild oil
  • 2 tbsp ground nut or mild oil
  • 2 tbsp ground nut or mild oil
  • 750 g chicken breasts sliced diagonally into 1cm widths
  • 750 g chicken breasts sliced diagonally into 1cm widths
  • 750 g chicken breasts sliced diagonally into 1cm widths
  • 150 g green beans trimmed and halved
  • 150 g green beans trimmed and halved
  • 150 g green beans trimmed and halved
  • 5 spring onions trimmed and cut into 4cm pieces
  • 5 spring onions trimmed and cut into 4cm pieces
  • 5 spring onions trimmed and cut into 4cm pieces
  • 4 heaped tbsp Gochujang Paste
  • 4 heaped tbsp Gochujang Paste
  • 4 heaped tbsp Gochujang Paste
  • 2 tbsp soy sauce
  • 2 tbsp soy sauce
  • 2 tbsp soy sauce
  • 2 tbsp honey
  • 2 tbsp honey
  • 2 tbsp honey
  • 2 tbsp mirin, rice wine or white wine
  • 2 tbsp mirin, rice wine or white wine
  • 2 tbsp mirin, rice wine or white wine
  • 2 garlic cloves finely chopped
  • 2 garlic cloves finely chopped
  • 2 garlic cloves finely chopped
  • 1 tsp fresh chopped ginger or ginger paste
  • 1 tsp fresh chopped ginger or ginger paste
  • 1 tsp fresh chopped ginger or ginger paste
  • 75 ml water
  • 75 ml water
  • 75 ml water
  • sticky rice
  • sticky rice
  • 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.