Gochujang Chicken with Beetroot Salad

Ingredients

• 200 g Chicken breast
• 1 small Onion
• 2 cloves Garlic
• 1 thumb-sized piece Ginger
• 1 tbsp Gochujang
• 2 tbsp Vinegar or white wine
• 1 medium Beetroot (cooked)
• 6 Cherry tomatoes
• 1 small Courgette
• a few sprigs Fresh herbs (e.g., parsley or cilantro)
• 1/2 tsp Salt
• 1/4 tsp Pepper
• 1 tsp Honey
• 1 tsp Mustard

Steps

1. Cook chicken breast whole in a dry pan until done. Remove and set aside.
2. Deglaze the pan with vinegar or wine, scraping up any browned bits.
3. Add finely chopped onion, cook until soft. Add ginger and garlic, cook until fragrant.
4. Stir in gochujang, reduce the mixture, adding a splash of vinegar or wine as needed, until thickened.
5. Slice the cooked chicken and return to the pan to coat with the gochujang sauce.
6. Cut beetroot and tomatoes. Slice courgette into thin strips.
7. In a bowl, mix honey, mustard, vinegar, salt, and pepper. Toss with beetroot, tomatoes, courgette, and herbs.
8. Serve chicken with the salad on the side.