Korean chicken featured

Spicy Korean Style Chicken

Serves: 4 Prep: 15 MINS Cook: 01:00

Ingredients

  • 1 teaspoon(s) olive oil
  • 500 gram(s) chicken maryland or thighs
  • 1 onion (brown) roughly diced
  • 2 clove(s) garlic minced
  • 1 tablespoon(s) ginger minced
  • 1/2 teaspoon(s) white pepper
  • 1 teaspoon(s) paprika
  • 2 chilli (small red) finely chopped
  • 2 carrot(s) peeled, 4cm dice
  • 2 tablespoon(s) apple cider vinegar
  • 2 tablespoon(s) oyster sauce
  • 1 teaspoon(s) tomato paste
  • 2 cup(s) cabbage (white) roughly chopped
  • 600mls vegetable stock or chicken
  • salt & pepper to taste

Ingredients for serving

  • 1.5 cup(s) rice (brown) cooked
  • 4 spring onion(s)
  • 1 chilli (small red)
  • 1 tablespoon(s) sesame seeds toasted

Method

  1. Preheat oven 160ºC fan forced.
  2. Heat oil in large oven proof cast iron or casserole dish to high heat. Add chicken and brown off on all sides. Set aside.
  3. Reduce heat to medium and add onion, garlic, ginger, white pepper, paprika, red chilli, a pinch of salt and carrots to the same pan as chicken. Stir until starting to soften.
  4. Stir through apple cider vinegar, oyster sauce and tomato paste. Cook through for 3-4 minutes.
  5. Add cabbage, browned chicken and stock and bring to a boil.
  6. Remove from heat, cover with a lid or 1 layer of baking paper followed by foil.
  7. Cook for 1 hour.
  8. Serve chicken with brown rice, spring onion, extra chilli and toasted sesame seeds.
  9. NOTE: Alternatively brown chicken in a frying pan, then place in slow cooker with remaining ingredients and an extra 1 cup of water on low for 4 hours.

Nutritionals

  • Energy
    1972kj
  • Calories
    472cal
  • Protein
    34g
  • Fibre
    34g
  • Fat
    9g
  • Saturated Fat
    0g
  • Carbs
    65g
  • Sugar
    10g
  • DF
  • EF
  • NF
  • G
  • GF