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Bulgogi Chicken Stir-Fry

Bulgogi Chicken Stir-Fry

with Zesty Rice
Recipe Development Team
Recipe Development TeamUpdated on November 03, 2025
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Calories
: 
545 kcal
Protein
: 
37.9g protein
Total
: 
25 minutes
Difficulty
: 
Medium
Allergens:
  • Soya
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

150 grams

Basmati Rice

1 sachet(s)

Chinese Five Spice

1 unit(s)

Bell Pepper

1 unit(s)

Spring Onion

1 unit(s)

Garlic Clove

60 grams

Baby Corn

240 grams

Diced British Chicken Breast

10 grams

Cornflour

75 grams

Bulgogi Sauce

(Contains: Soya)

Not included in your delivery

300 milliliter(s)

Water for the Rice

75 milliliter(s)

Water for the Sauce

Energy (kJ)2280 kJ
Energy (kcal)545 kcal
Fat5.3 g
of which saturates0.9 g
Carbohydrate85.3 g
of which sugars18.6 g
Dietary Fibre3.4 g
Protein37.9 g
Salt0.6 g
Potassium335.7 mg
Calcium7.4 mg
Iron0.6 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

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 and half the Chinese five spice, 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).

2

Meanwhile, halve the pepper and discard the core and seeds. Slice into thin strips. Trim the spring onions then slice thinly. Peel and grate the garlic (or use a garlic press). Halve the baby corn lengthways.

3

Pop the chicken pieces into a bowl. Season with salt, sprinkle over the remaining Chinese Five Spice and cornflour (see ingredients for amount you need), and toss to coat. IMPORTANT: Wash your hands after handling raw meat. 

4

Heat a splash of oil in a frying pan over high heat. When hot, stir-fry the chicken until browned, 5-6 mins. Add the pepper and corn, cook for another 5-6 mins, then add the garlic and cook for  minute more.

5

Pour in the bulgogi sauce, water (see ingredients for amount), stir together and cook until the sauce has thickened, 2-3 mins. Remove from the heat. IMPORTANT: The chicken is cooked when it is no longer pink in the middle. TIP: If your sauce is a bit thick, add a splash more water.

6

Finish the rice by stirring in the spring onion. Season to taste with salt and pepper. Share the rice between your bowls. Spoon the stir fry on top of your rice and enjoy!

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