STICKY SWEET KOREAN CHICKEN


 

SERVES 4

INGREDIENTS

  • 600g boneless and skinless chicken thighs, fat trimmed and quartered

  • 3 tablespoons honey

  • 3 tablespoons Korean chilli paste (see note)

  • 1 tablespoon soy sauce

  • 1 tablespoon grated ginger

  • 2 garlic cloves, crushed

  • 1 teaspoon sesame oil

  • 2 x 250g packets 90-second microwave basmati rice

  • 8 baby bok choy (pak choy), halved lengthways

  • 3 tablespoons sesame seeds

  • 2 spring onions, thinly sliced

  • 75g (1/2 cup) kimchi

 

METHOD 

  1. In a bowl, combine the chicken with the honey, chilli paste, soy sauce, ginger, garlic and sesame oil.

  2. Place the chicken and marinade in a frying pan over medium heat and pan-fry, turning once, for 8-10 minutes until cooked through.

  3. While the chicken is cooking, microwave the rice according to the packet instructions. The microwave the bok choy in 3 table spoons of water for 5 minutes. Drain well. 

  4. Arrange the rice and bok choy on a platter and place the chicken on top, making sure you spoon on all the delicious sauce. Scatter over the sesame seeds and spring onion and serve the kimchi alongside.

NOTE

  • You can get Korean chilli paste (gochujang) at most Asian grocery stores. It’s really inexpensive and a little goes a long way.

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