Sweet and Sticky Korean Style Chicken Stir-Fry
with Pepper, Onion and Sesame Seeds
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
260 grams
Diced British Chicken Breast
150 grams
Jasmine Rice
1 unit(s)
Bell Pepper
(May contain Celery)
1 unit(s)
Red Onion
2 unit(s)
Garlic Clove
1 unit(s)
Lime
25 grams
Ketjap Manis
(Contains Soya)
50 grams
Gochujang Paste
(Contains Soya)
15 grams
Honey
5 grams
Roasted White Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
Not included in your delivery
2 tbsp
Tomato Ketchup
75 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Boil a full kettle.
b) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
c) Once the oil is hot, add the chicken to the pan and season with salt and pepper. Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.
a) Meanwhile, pour the boiled water into a large saucepan with 0.25 tsp salt on high heat.
b) Add the rice and cook for 10-12 mins.
c) Drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.
a) Meanwhile, halve the pepper and discard the core and seeds. Chop into 2cm chunks.
b) Halve, peel and chop the onion into 2cm chunks.
c) Peel and grate the garlic (or use a garlic press).
d) When the chicken is cooked, transfer to a plate.
a) Return the (now empty) frying pan to a medium-high heat with a drizzle of oil.
b) Once hot, add the onion and pepper to the pan and stir-fry until softened, 4-5 mins.
c) Meanwhile, cut the lime into wedges.
d) Once the veg has softened, return the chicken to the pan, then add the garlic and fry until fragrant, 1 min.
a) Stir in the ketjap manis, gochujang paste, honey, ketchup and water for the sauce (see pantry for both amounts).
b) Bring to a boil then reduce the heat and simmer until thickened, 2-3 mins.
c) Squeeze in some lime juice. Taste and season with salt, pepper and more lime juice if needed.
d) Add a splash of water if you feel it needs it.
a) Share the rice between your serving bowls.
b) Spoon over the sweet and sticky chicken stir-fry.
c) Sprinkle on the sesame seeds.
d) Serve with any remaining lime wedges for squeezing over.
Enjoy!
