About this recipe:The is a spicy dish of tender chicken, apples, celery and peppers. Perfect when served with a bowl of steamed white rice. Alternatively, you can serve it with flour tortillas, pitta breads or in sandwiches.
2 tablespoons olive oil
1/2 apple, cut into chunks
1 stick celery, cut into chunks
1/2 green pepper, cut into chunks
1/3 onion, cut into bite-size pieces
340g mini chicken fillets, cut into chunks
1 tablespoon Korean hot pepper paste (Kochujang)
4 tablespoons dry white wine
1 pinch lemon pepper
2 tablespoons caster sugar
1 tablespoon finely chopped garlic
1 pinch ground black pepper
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Method Prep:20min › Cook:10min › Ready in:30min
Heat the olive oil in a frying pan over medium heat. Stir in the apple, celery, pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the chicken, hot pepper paste, white wine, lemon pepper, sugar, garlic and pepper. Cook the chicken until no longer pink in the centre, about 5 minutes.
Korean hot pepper paste
Can be found online or in Chinese/Oriental stores.
Feel free to substitute in chicken breasts or thighs