This K-bowl is full of high-volume flavour with the addition of gochujang, a spicy Korean red pepper paste. Mixed into a sweetly savoury sauce that coats caramelised chicken and plenty of green veg in the pan, gochujang does some heavy lifting to plate up weeknight deliciousness in just 30 minutes. If you're spice-shy, simply reduce the amount.
Place rice and 310ml (1¼ cups) cold water in a saucepan over high heat and bring to the boil. Reduce heat to low, cover with a lid and cook for 15 minutes or until cooked through. Stir through sesame seeds. Cover and set aside until ready to serve. While rice is cooking, continue with step 2.
Chop chicken into bite-size pieces. Dust with cornflour and season with salt and pepper. Heat oil in a frypan over medium-high heat. Add chicken and cook, turning occasionally, for 10–12 minutes or until caramelised and cooked through. While chicken is cooking, continue with step 3.
Place gochujang, tomato ketchup, rice wine vinegar, mirin, soy sauce, 20ml (1 tablespoon) water and sugar in a bowl and stir to combine.
Slice celery into bite-size pieces. Trim and halve snow peas. Chop spring onions into 2cm pieces.
Once chicken is caramelised, add celery, snow peas, spring onion and sauce and cook, stirring to combine, for 1–2 minutes or until vegetables are wilted but retain some bite.
Divide sesame rice between bowls and top with spicy chicken and vegetables.