Sweet and Sticky Chicken Stir-Fry

Name: Sweet and Sticky Chicken Stir-Fry with Pepper, Onion and Jasmine Rice
Total time: 20 min
Yield: 2
Cuisine: Korean
Ingredients: 1 unit(s) Bell Pepper; 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; 30 milliliter(s) Rice Vinegar; 15 grams Honey; 5 grams Roasted White Sesame Seeds; 2 tbsp Tomato Ketchup; 75 milliliter(s) Water for the Sauce

with Pepper, Onion and Jasmine Rice

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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.

Tags:

Spicy

•High Protein

Allergens:

Soya

•Sesame

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.

Total20 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

1 unit(s)

Bell Pepper

(May contain traces of: 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 traces of: Nuts, Peanut)

Not included in your delivery

2 tbsp

Tomato Ketchup

75 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2594 kJ

Energy (kcal)620 kcal

Fat4.6 g

of which saturates1.1 g

Carbohydrate103.6 g

of which sugars31.8 g

Dietary Fibre4.1 g

Protein40.1 g

Salt2.4 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Pan

•Kettle

•Sieve

•Lid

•Large Saucepan

•Garlic Press

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.