Ingredients

• 500 gms (1.11 lbs) Boneless, skinless chicken breast
• 3 tbsps Soy sauce
• 2 tbsps Honey
• 1 tbsp Sesame oil
• 3 Garlic cloves, minced
• 1 tbsp Ginger, grated
• 2 tbsps Gochujang (Korean red chili paste)
• 2 tbsps Vegetable oil
• 2 Carrots, julienned
• 2 Bell peppers, sliced
• 4 Green onions, chopped
• 1 tbsp Toasted sesame seeds

Instructions

1. In a bowl, mix soy sauce, honey, sesame oil, minced garlic, grated ginger, and gochujang.
2. Cut the chicken into bite-sized pieces and marinate in the sauce for at least 30 minutes.
3. Heat vegetable oil in a large skillet or wok over high heat.
4. Add the marinated chicken and cook until browned and cooked through.
5. Add carrots and bell peppers to the skillet and stir-fry for a few minutes until slightly softened.
6. Add the green onions and continue to stir-fry for another minute.
7. Sprinkle with toasted sesame seeds before serving.
8. Serve hot with steamed white rice.

Notes

• Serve with white rice for a complete meal
• Adjust spice level according to personal preference