Ingredients
- 500 g diced chicken breast
- 20 g cornflour
- Salt & pepper
- 1 kcal spray
Sauce
- 100 mls light soy sauce
- 40 g honey
- 30 g Gochujang paste (can find in Asian supermarkets or alternatively substitute for sriracha sauce)
- 3 cloves grated garlic
- 15 mls vinegar
- 10 g cornflour (mixed with 2 tablespoons of water to make a paste)
Instructions
- Add the chicken to a bowl and season well with salt and pepper.
- Add the cornflour and mix it well to coat each chicken piece evenly.
- Heat a pan on medium heat and spray well with 1 kcal spray.
- Add the chicken pieces and cook until crispy on all sides and cooked throughout.
- Remove from the pan and add the pan back to a low heat.
- To make the sauce, add the soy sauce, garlic, honey, Gojuchang and vinegar to the pan and mix well.
- Add the cornflour paste and stir well.
- Keep stirring and allow the sauce to thicken.
- Add the chicken back in and stir well to coat the chicken with the sauce and heat the chicken back up.
- Serve with rice, veg or whatever sides you like.
- Garnish with coriander (optional).
Nutrition
Serving: 1serving | Calories: 231kcal | Carbohydrates: 20g | Protein: 32g | Fat: 2g
