Sweet and Sticky Korean Style Chicken and King Prawn Stir-Fry
with Pepper, Onion and Jasmine Rice
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
1 unit(s)
Bell Pepper
(May contain Celery)
1 unit(s)
Red Onion
240 grams
Diced British 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
Nutritional information
Utensils
Instructions
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.
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.
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.
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.
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.
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!
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.
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