1.7 g honey
1.7 g olive oil
2 g + 10 g sesame oil
0.7 g salt
0.3 g + 4 g sesame seeds
15 g Korean red pepper paste (gochujang)
1.7 g + 18 g garlic (minced)
1 tbsp Rice Bran oil combine with 1 tbsp sesame oil (rice bran oil mix)
15 g yellow onion (sliced)
180 g chicken breast (cubed 3cm x 3cm)
50 g chicken stock
40 g white/ green cabbage (shredded)
15 g carrot (julienned)
15 g yellow bell peppers (julienned)
100 g chinese spinach (puay leng)
100 g bean sprout
10 g soy sauce
3 g chives (chopped)
15 g + 2 g spring onion (chopped)
In a bowl, combine honey, olive oil, 2g sesame oil, salt, 0.3g sesame seeds, Gochujang paste, 1.7g garlic.
Heat up pan with rice bran oil mix on medium high.
Sauté sliced onion on med-high till soft and slightly browned.
Toss in the chicken and half of the marinade and add chicken stock. Cook for 3-5 min.
Once chicken mixture has slightly thickened, toss in shredded cabbage, carrot, yellow peppers and add in the remaining marinade and cook for another 2 mins.
Garnish chicken with chopped chives and 2g spring onions.