Cook time: 15 mins
Yield: 2 to 3 serves
Ingredients:
- 135 gm chicken thigh (or chicken breast)
- 1 onion, diced
- ½ tsp minced garlic
- 100 gm cabbage
- 1 Tbsp Korean hot pepper paste
- 2 tsp ketchup
- 2 tsp sugar
- 1 baby cucumber, roughly chopped
- sesame seeds, to taste
- ½ tsp light soy sauce
- 1 tsp corn flour / corn starch
- ½ tsp sugar
- 1/8 tsp salt
- pepper, to taste
- Rinse the chicken. Wipe dry. Cut into bite-sized cubes. Mix with marinade and set aside for about 30 minutes.
- Heat oil in a wok or frying pan. Saute the onion over medium-high heat until translucent. Push to the sides of wok. Add more oil and sauté garlic. Add chicken and stir fry until its colour changed. Toss in the cabbage and cook until it’s softened. Stir in Korean hot pepper paste, ketchup and sugar. Stir to combine. Add cucumber and cook until softened a bit. Taste then season with salt if needed. Dish up. Sprinkle some sesame seeds for garnish. Serve immediately.
- Korean chilli sauce is available at Korean stores or Asian grocers. Adjust the amount of it to your personal preference.
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