Sweet and Sticky Chicken Stir-Fry
with Pepper, Onion and Jasmine Rice
Looking for a quick and tasty midweek dinner option? Try cooking up our Sweet and Sticky Korean Style Chicken Stir-Fry in just 20-25 minutes for a delicious and speedy meal. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.
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.
Ingredients
1 unit(s)
Bell Pepper
(May contain Celery)
1 unit(s)
Red Onion
10 grams
Cornflour
1 pack(s)
Diced British Chicken Breast
150 grams
Jasmine Rice
2 unit(s)
Garlic Clove
50 grams
Ketjap Manis
(Contains Soya)
30 milliliter(s)
Rice Vinegar
15 grams
Honey
5 grams
Roasted White Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
Not included in your delivery
2 tbsp
Tomato Ketchup
75 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Boil a half-full kettle.
b) Halve the bell pepper and discard the core and seeds. Chop into 2cm chunks. Halve, peel and chop the red onion into 2cm chunks.
c) In a large bowl, add the cornflour and season with salt and pepper. Add the diced chicken and toss to coat completely in the cornflour. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
d) Meanwhile, Heat a drizzle of oil in a large frying pan on medium-high heat.
a) Once hot, add the cornflour chicken, pepper chunks and onion to the pan and season with salt and pepper.
b) Fry until the chicken is browned and the veg has softened, 8-10 mins. Adjust the heat if necessary. IMPORTANT: The chicken is cooked when no longer pink in the middle.
a) Meanwhile, 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) 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, rice vinegar, honey, ketchup and water for the sauce (see pantry for both amounts). 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) 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.
Enjoy!
