Gochujang Glazed Chicken with Sesame Greens

Sticky, spicy chicken thighs over steamed greens and rice, with a Korean twist.

SHOPPING LIST

• chicken thigh fillets600g
• gochujang paste3 tbsp
• soy sauce2 tbsp
• honey1 tbsp
• rice vinegar1 tbsp
• garlic clove2
• ginger20g
• sesame oil1 tsp
• spring onions4
• sesame seeds1 tbsp
• pak choi400g
• jasmine rice300g

METHOD

1. 1Mix gochujang, soy sauce, honey, rice vinegar, crushed garlic, grated ginger and sesame oil in a bowl.
2. 2Cut chicken thighs into bite-sized pieces and coat in the marinade.
3. 3Cook rice according to packet instructions.
4. 4Heat a large frying pan over medium-high heat and cook chicken pieces for 8-10 minutes until cooked through with no pink.
5. 5Steam pak choi in a steamer or microwave for 3-4 minutes until wilted.
6. 6Slice spring onions thinly.
7. 7Serve chicken over rice with pak choi, sprinkle with spring onions and sesame seeds.

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