Spicy Chicken Stir-fry
Chicken and vegetables cooked in a spicy sauce. A little water at the start helps the chicken and sweet potato cook through.
Ingredients & seasoning
Main ingredients
- Boneless chicken thigh400g
- Cabbage200g
- Sweet potato150g
- Green onion1
- Perilla leaves6
Seasoning
- Cooking oil1 tbsp
- Water100ml
- Gochujang2 tbsp
- Korean chili flakes1 tbsp
- Soy sauce1 tbsp
- Sugar1 tbsp
- Minced garlic1 tbsp
Method
- 01
Cut chicken bite-size, coat in gochujang, chili flakes, soy sauce, sugar and garlic. Refrigerate 15 minutes.
- 02
Cut cabbage, green onion and perilla. Slice sweet potato 0.5cm thick.
- 03
Add oil, chicken, sweet potato and water to a pan. Cover and cook 8 minutes; add cabbage and green onion and cook 8 more.
- 04
Stir to reduce the sauce. When chicken reaches at least 74°C in the center, add perilla and turn off heat.