Sweet and Sticky Korean Style Chicken Stir-Fry
with Pepper, Onion and Jasmine Rice
- Soya
- Sesame
- May contain traces of allergens
- Celery
- Nuts
- Peanut
Looking for a quick and tasty midweek dinner option? Try cooking up our Sweet and Sticky Korean Style Chicken Stir-Fry in just 20 minutes for a delicious and speedy meal.
Ingredients
1 unit(s)
Bell Pepper
(May be present: Celery)
1 unit(s)
Red Onion
260 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 be present: Nuts, Peanut)
Not included in your delivery
2 tbsp
Tomato Ketchup
75 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
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 diced chicken, chopped pepper 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) In the meantime, pour the boiled water from your kettle into a large saucepan with 1/4 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.
c) Once the chicken is golden and the veg has softened, add the garlic to the pan and fry until fragrant, 1 min.
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, 2-3 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!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The sweet-and-sticky sauce is widely enjoyed, though some find it leaning too sweet or slightly bland; adjusting the gochujang or honey can help balance the flavour.
- Ease of prep: Most find this quick and straightforward to cook, though a few note the pan can get very full, especially for larger portions.
- Suggestions: Brown the chicken first before adding the vegetables so it colours properly and the veg doesn't release too much moisture; also consider using less water in the sauce than stated, as several cooks found the full amount made it too thin and watery. Adding soy sauce, chilli flakes, or lime zest to the rice can boost depth of flavour.
- Next-day meals: At least one reviewer enjoyed the leftovers cold the following day, and one found the dish stretched to three portions.
- Spice level: The gochujang heat is easy to control — use less for a milder result, or add chilli flakes if you prefer more heat.
