Korean Sticky Stir-fried Chicken with Beetroot onion pickle

Stir-fry twist.

A quick, very tasty stir-fry makes a perfect dinner.

Serves: 4

Preparation: 15 minutes

Cooking: 10 minutes

Ingredients:

• 4 T Canola oil
• 4 Free-range chicken breasts, cut into large chunks
• 1 x 75g bag Woolworths Asian Chinese prawn crackers
• 1 Spring onion, thinly sliced, to garnish

For the glaze:

• 4 Garlic cloves, finely chopped
• 1 x 5cm piece ginger, peeled and finely chopped
• 1 Red chilli, roughly chopped
• 3 T Chilli bean paste
• 1/4 Cup Soya sauce
• 2 T Brown sugar
• 1/2 Cup Water

Method:

1. Heat half the oil in a wok over a high heat. Cook the chicken in batches until sealed and golden brown. Remove from the wok and set aside.
2. To make the glaze, place all the ingredients in the wok and cook, stirring, until the sugar has just dissolved.
3. Return the chicken to the wok and toss to coat in the glaze. Cook until the chicken is cooked through. Serve immediately with the prawn crackers and beetroot onion pickle (recipe to follow).  Garish with spring onion.

Credit: https://taste.co.za/