Firecracker Chicken Stir Fry

We’ve teamed up with Sainsbury’s to bring you low-cost, feel-good recipes. Easy, tasty and stress-free. Get your ingredients delivered by Sainsbury’s in just a few taps. Gochujang is still having it’s time and there is a reason for it! This Korean red chilli paste is packed full of umami and a little pop of spice, nothing too scary, so make its a great ingredient for loads of dishes. Here I'm using it to level up your next midweek stir fry.

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Ingredients

chicken thighs 600 g (chopped)
gochujang 1 tbsp
soy sauce 3 tbsp
sesame oil 3 tbsp
vinegar 1 tbsp
sugar 1 tbsp
carrot 3 (sliced)
cornflour 1 tbsp
beansprouts 300 g
sugar snap peas 200 g
basmati microwave rice 500 g
fresh coriander 1 handful (leaves picked)

Method

Marinate the chicken

Chop the chicken thighs into big chunky pieces then mix with the gochujang and leave to marinate for 30 minutes if you have time, or even overnight - you can also start cooking straightaway if you prefer.
Prepare your dressing by mixing together the soy sauce, sesame oil, vinegar and sugar.
Slice the carrot nice and thin, then you are ready to rumble.

Cook the stir fry

Mix the chicken with the cornflour then fry over a high heat for 4-5 minutes so nice and crispy and cooked through.
Now chuck in all the carrots, beansprouts, sugar snap peas and dressing and fry over a high heat for 2-3 mins.

Heat up the rice & Plate Up

Meanwhile, heat up the basmati microwave rice and load everything onto a plate when ready. Top with some fresh coriander and you are good to go!

Firecracker Chicken Stir Fry

Start your shop...

Ingredients

Method

Marinate the chicken

Cook the stir fry

Heat up the rice & Plate Up

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