Spicy Korean Chicken With Cucumber Salad

Name: Spicy Korean Chicken With Cucumber Salad
Total time: 30 min
Ingredients: 500g Lilydale Free Range Chicken Tenderloins; 3 green onions, roughly chopped + 1, thinly sliced, for salad; 2 garlic cloves, roughly chopped; 2 tablespoons cup soy sauce; â cup Korean hot pepper paste (gochujang â available at Asian grocers or substitute with 2 tablespoonsÂ chilli paste); 2 tablespoons brown sugar; 2 tablespoons honey; 1 tablespoonÂ sesame oil; 2 tablespoons rice wine vinegar; 1 tablespoon sesame seeds, toasted; 2 Lebanese cucumbers, thinly sliced; 1 long red chilli, deseeded, finely chopped; Â¼ cup coriander leaves, roughly chopped; 1 teaspoonÂ castor sugar; Brown rice, butter lettuce leavesÂ and green onions, thinly sliced, to serve

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Ingredients

500g Lilydale Free Range Chicken Tenderloins
3 green onions, roughly chopped + 1, thinly sliced, for salad
2 garlic cloves, roughly chopped
2 tablespoons cup soy sauce
â cup Korean hot pepper paste (gochujang â available at Asian grocers or substitute with 2 tablespoonsÂ chilli paste)
2 tablespoons brown sugar
2 tablespoons honey
1 tablespoonÂ sesame oil
2 tablespoons rice wine vinegar
1 tablespoon sesame seeds, toasted
2 Lebanese cucumbers, thinly sliced
1 long red chilli, deseeded, finely chopped
Â¼ cup coriander leaves, roughly chopped
1 teaspoonÂ castor sugar
Brown rice, butter lettuce leavesÂ and green onions, thinly sliced, to serve