Sweet & Spicy Korean Chicken

Meal-prep friendly sweet and spicy Korean-style chicken breast cubes tossed in a quick soy-vinegar-honey sauce with gochugaru. Finish with sesame and green onions; serve over rice.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Season chicken. Toss cubed chicken breast with garlic powder, onion powder, and gochugaru until evenly coated.

Step 2

Make the sauce. In a small bowl whisk together soy sauce, rice vinegar, honey, and sriracha if using. Set aside.

Step 3

Cook chicken. Heat neutral oil in a skillet over medium-high heat. Add seasoned chicken and cook until golden and cooked through — approximately 6-8 minutes. Remove chicken and set aside.

Step 4

Reduce sauce. Pour sauce into the same pan. Simmer for 2-3 minutes, stirring often, until slightly thickened.

Step 5

Coat and finish. Return chicken to the pan. Toss to coat and simmer a further 2 minutes. Sprinkle in sesame seeds and mix.

Step 6

Portion. Divide evenly into 4 containers. Garnish with sesame seeds and chopped green onions. Allow to cool before sealing.

Step 7

To serve. Microwave chicken portion 2-3 minutes. Microwave basmati pack separately per packet instructions. Serve chicken over rice.

Step 8

Note: Red chili flakes can substitute for gochugaru but gochugaru gives the best flavour. Keeps refrigerated for 4 days. Suitable for freezing.