Spicy chicken dakgalbi with cabbage and sweet potato

Ingredients

For 1 serving

• Skinless chicken thighs140 g
• Sweet potatoes150 g
• Cabbage150 g
• Onion50 g
• Gochujang20 g
• Cayenne pepper1 teaspoon
• Tamari1 tablespoon
• Honey1 teaspoon
• Garlic1 clove
• Peanut oil2 teaspoons
• Sesame seeds1 teaspoon

Contains: gluten, nuts, soy, sesame,

In season: October – March

Method

1. Mix the gochujang, chilli powder, tamari, honey and grated garlic; cut the chicken thighs into 3 cm pieces, turn them in the sauce and leave for 10 minutes.
2. Meanwhile peel the sweet potatoes and cut into thin batons, about 5 mm; cut the white cabbage into 3–4 cm pieces and the onion into wedges.
3. Heat the groundnut oil in a large frying pan over medium-high heat and stir-fry the sweet potatoes for 5 minutes, until they begin to colour.
4. Add the chicken with all the marinade and cook for 6 minutes, turning, until browned on all sides.
5. Add the cabbage and onion with 3 tablespoons of water, cover and cook over medium heat for 6 minutes, stirring once, until the cabbage is soft, the potatoes tender and the chicken cooked through.
6. Serve hot sprinkled with sesame seeds.