Bulgogi Chicken and Mushroom Stir Fry

Name: Bulgogi Chicken and Mushroom Stir Fry with Basmati Rice
Total time: 30 min
Yield: 2
Cuisine: Korean
Ingredients: 260 Diced Chicken Breast; 150 Closed Cup Mushrooms**; 150 Basmati Rice; 1 Onion; 1 Garlic Clove**; ½ Red Chilli**; 75 Bulgogi Sauce; 1 Spring Onion**; 10 Cornflour; 300 Water for the Rice; 75 Water for the Sauce

with Basmati Rice

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Tags:

Spicy

Allergens:

Soya

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.

Total30 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

260

Diced Chicken Breast

150

Closed Cup Mushrooms**

150

Basmati Rice

Onion

Garlic Clove**

Red Chilli**

Bulgogi Sauce

Spring Onion**

Cornflour

Not included in your delivery

300

Water for the Rice

Water for the Sauce

Nutritional information

Energy (kcal)551 kcal

Energy (kJ)2305 kJ

Fat5 g

of which saturates1 g

Carbohydrate84 g

of which sugars18 g

Protein42 g

Salt0.7 g

Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add 0.25 tsp of salt, stir in the rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Meanwhile, halve, peel and thinly slice the onion. Thinly slice the mushrooms. Trim the spring onion and thinly slice. Halve the chilli lengthways, deseed then finely chop. Peel and grate the garlic (or use a garlic press).

Sprinkle the cornflour into a mixing bowl and season with salt and pepper. Add the diced chicken breast and toss to coat thoroughly. IMPORTANT: Wash your hands after handling raw meat!

Heat a splash of oil in a frying pan over medium high heat. Line a plate with some kitchen paper. When the pan is hot, add the chicken. Stir-fry until browned all over, 8-10 mins. Transfer to the lined plate to absorb any excess oil. Tip! Cook the pork in batches if necessary to make sure the meat doesn't stew!

Pop your frying pan back on high heat and add a drizzle of oil if the pan is dry. Add the onion and mushrooms to the pan. Season with salt and pepper and stir fry until the mushrooms are browned and the onion softened, 6-7 mins. Stir in the garlic and cook for 1 minute more, then pour in the bulgogi sauce and water (see ingredients for amount). Stir together to combine.

Add the chicken back into the mixture, bring to the boil and simmer until thickened and reduced by a third, 2-3 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle. Taste and add salt and pepper if you feel it needs it. Fluff up the rice with a fork and spoon it into bowls. Divide the bulgogi chicken between the rice and finish with a sprinkling of spring onion and chilli. Enjoy!

Step 3 MOD: If you have chosen diced chicken breast instead of pork, no need to cut the chicken up, just coat the diced chicken breast with the cornflour the same way you would coat the pork.IMPORTANT: Wash your hands after handling raw meat!

Step 4 MOD: If you have opted for chicken breast instead of pork, follow the the same instructions above, cook the chicken breast for 8-10 mins instead of 4-5 mins, follow the rest of the step.

Step 6 MOD:If you've opted for chicken breast instead of pork, follow the same the same instructions as above. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.