Ingredients

  • Serves 1 person
  • 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)

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Recipe Courtesy of
Asian Food Network

Korean Chicken Stir Fry

When you’re feeling hungry, but looking to go healthy (and low carb!) – this Korean Chicken Stir-Fry’s just that thing to make. It’s a lightly sizzled chicken on a bed of fresh, crunchy veggies of carrots, cabbage, chives and more. What gives it its sweetness is the blistered onions, a trickle of honey and for its savory side, sesame oil, soy sauce and salt. But the magic sauce is Korean red pepper paste, or Gochujang, that lends a bit of sweet, peppery heat.
  • Easy
  • 20 min
  • 15 min
  • 15 min
  • 3 steps
  • 19 Ingredients
  • Easy
  • 3 steps
  • 19 Ingredients
  • 20 min
  • 15 min
  • 15 min

Instructions

  1. Prepare the marinade

    • In a bowl, combine honey, olive oil, 2g sesame oil, salt, 0.3g sesame seeds, Gochujang paste, 1.7g garlic.

    • Set aside



  2. Cook chicken

    • 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. 

    • Set aside

    Cook chicken


  3. Cook vegetables

    • In a separate pan, heat up 10g sesame oil and lightly brown the 18g garlic and 4g sesame seeds.
    • Add in Chinese spinach, bean sprouts, soy sauce and cook for 1-2 mins till spinach is vibrant green and finish with 15g spring onion topping.  Turn off heat.
     Cook vegetables


Garnish and Serve!

Garnish chicken with chopped chives and 2g spring onions.

Garnish and Serve!

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Ingredients
  • Serves 1 person
  • 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)

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