SPICY KOREAN CHICKEN STEW

1 kilo chicken breast fillets, diced

1/2 kilo potatoes, chopped
4 medium carrots, chopped
1 small green capsicum, diced
1 large onion, cut into small wedges
2 cups water
1 tablespoon canola oil
salt and pepper to taste

SAUCE

1 - 2  tablespoons korean red pepper paste*
2 teaspoons minced garlic
1 teaspoon minced ginger, optional
1  - 2 tablespoon korean red pepper powder*
4 teaspoons soy sauce
2 teaspoons honey

spring onions, chopped,

mix all the sauce ingredients into a bowl and stir till well
combined.  add in the chicken and stir till well coated.

in a large deep frypan, heat the oil.  add the chicken with all the sauce, and saute until colour has changed.

add in the rest of the ingredients (except the spring onion) and simmer covered until vegies are soft. stir occasionally.

if desired thicken the sauce with some cornflour mixed with
water.

sprinkle with spring onion to serve.

* 1 tablespoon of paste and powder makes a mild stew. add the other tablespoon of each if you like it hotter.