Erla Steinunn's recipe collection

1-2 tsp toasted sesame oil

4 garlic cloves, finely chopped

3 chicken breasts, finely diced

60 ml soy sauce

2 tsp sugar

2 tsp brown sugar

1-2 tbsp chili paste (I use Korean chili paste, gochujang)

Juice from 1 lime

Lettuce leaves, e.g., iceberg lettuce

In a bowl, mix together the soy sauce, sugar, brown sugar, chili paste, and lime juice. Set aside.

Heat the pan and cook the garlic in sesame oil for 1-2 minutes.

Add the finely diced chicken to the pan and cook until the chicken turns white.

Pour the soy sauce mixture over the chicken and let it simmer until the sauce thickens into a semi-caramelized glaze.

Serve immediately in lettuce leaves (iceberg works well) and optionally top with thinly sliced red peppers for extra crunch.