Tender Korean Kimchi Chicken

Makes 2 portions

Time taken: 25 min

Ingredients

• 250 g kimchi (Doctor Kimchi - Weekend Kimchi)
• ⅔ tablespoons gochujang paste
• ⅔ tablespoons low-sodium soy sauce
• ⅔ tablespoons rice vinegar
• ⅔ tablespoons honey (more to drizzle)
• ⅓ tablespoon sesame oil
• ⅔ tablespoons vegetable oil
• 1 ⅓ – 2 boneless skinless chicken breasts, cut into 1-inch pieces
• Sesame seeds to garnish, to taste (optional)
• Sliced green onions, to taste (optional)
  
  

Steps

1. Place kimchi, gochujang paste, soy sauce, rice vinegar, honey, and sesame oil in a blender. Blend until smooth. Set aside. 
2. Add vegetable oil to a saucepan or large skillet over medium heat. When hot, add chicken and sauté until no longer pink.
3. Add Korean sauce; mix to combine. Reduce heat to medium-low, cover and simmer for 15 minutes, or until the chicken is cooked through and the sauce reduces down.
4. Transfer chicken to a serving plate, sprinkle with sesame seeds and sliced green onions, and drizzle with honey, if desired. Serve with rice or noodles.

Recipe from https://mommyshomecooking.com/instant-pot-korean-kimchi-chicken/#recipe