Gochujang Marinated Chickenwith Sweet Soy Egg Fried Rice

Slice each chicken breast in half lengthwise, then cut each half into bite‑size strips.

Prepare the chicken marinade: combine gochujang paste, soy sauce, Shaoxing vinegar, toasted sesame oil, honey, lime juice, and water; whisk until smooth.

Add the chicken strips to the marinade, toss to coat, and refrigerate for at least 30 minutes.

While the chicken marinates, prepare the rice sauce by whisking soy sauce, honey, and rice wine vinegar together; set aside.

Heat 1 tablespoon of oil in a large skillet over medium‑high heat. Remove chicken from the marinade, letting excess drip off, and cook for 5‑7 minutes per side until golden brown and cooked through. Transfer to a plate and keep warm.

In the same skillet, add another splash of oil if needed and sauté the chopped spring onion, garlic, and ginger for 1‑2 minutes until aromatic.

Add the day‑old jasmine rice and frozen peas; stir‑fry for 3‑4 minutes, breaking up any clumps.

Push the rice to one side of the pan, pour the whisked egg into the cleared space, and scramble until just set; then fold the egg into the rice.

Pour the prepared soy‑honey‑vinegar sauce over the rice, tossing to coat evenly; cook an additional minute until the rice is glossy.

Plate the fried rice, top with the sliced gochujang‑marinated chicken, and drizzle any remaining pan juices over the top.

Serve immediately, optionally garnished with extra chopped spring onion or sesame seeds.