Sweet and Sticky Korean Style Chicken and King Prawn Stir-Fry
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Sweet and Sticky Korean Style Chicken and King Prawn Stir-Fry

Sweet and Sticky Korean Style Chicken and King Prawn Stir-Fry

with Pepper, Onion and Jasmine Rice

Tags:
Under 650 calories
Quick
Spicy
Allergens:
Soya
Sesame
Crustaceans

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.

Preparation Time20 minutes
Cooking time20 minutes
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Bell Pepper

(May contain Celery)

1 unit(s)

Red Onion

240 grams

Diced Chicken Breast

150 grams

Jasmine Rice

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)

150 grams

King Prawns

(Contains Crustaceans)

Not included in your delivery

2 tbsp

Tomato Ketchup

50 milliliter(s)

Water for the Sauce

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Nutritional information

Energy (kJ)2727 kJ
Energy (kcal)652 kcal
Fat5.3 g
of which saturates1.4 g
Carbohydrate101.3 g
of which sugars31 g
Protein49.9 g
Salt4.02 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Kettle
Knife
Large Frying Pan
Sieve
Large Saucepan
Grater

Instructions

1

a) Boil a half-full kettle.

b) While the kettle boils, halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.

c) Halve, peel and chop the red onion into 2cm chunks.

2

a) Heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the chicken, pepper chunks and onion to the pan and season with salt and pepper.

c) Fry until the chicken is golden brown on the outside and the veg has softened, 8-10 mins. Adjust the heat if necessary. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

3

a) Meanwhile, pour the boiled water from your kettle into a large saucepan with 0.25 tsp salt on high heat.

b) Add the rice and cook for 12-13 mins.

c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

4

a) While the rice cooks, peel and grate the garlic (or use a garlic press).

b) Cut the lime into wedges. Drain the prawns. IMPORTANT: Wash your hands and equipment after handling raw prawns. 

c) Once the chicken is golden and the veg has softened, add the garlic to the pan and fry until fragrant, 2-3 mins.

5

a) Stir the ketjap manis, gochujang paste, honey, ketchup and water for the sauce (see pantry for both amounts) into the chicken and veg. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

b) Bring to the boil, then reduce the heat and simmer until thickened, 3-4 mins.

c) Squeeze in some lime juice from a lime wedge. Taste and season with salt, pepper and more lime juice if needed.

d) Add a splash of water if you feel it needs it.

6

a) Share the rice between your serving bowls.

b) Spoon over the sweet and sticky chicken stir-fry.

c) Sprinkle over the sesame seeds and serve with any remaining lime wedges for squeezing over.

Enjoy!

7

Step 4 MOD: If you’ve chosen to add king prawns to your meal, drain them, then add them to the pan with garlic. Stir-fry for 2-3 mins instead before adding the sauce ingredients, they will cook through while simmering. IMPORTANT: Wash your hands and equipment after handling raw prawns. They’re cooked when pink on the outside and opaque in the middle.