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

Sweet and Sticky Korean Style Chicken Stir-Fry

with Pepper, Onion and Jasmine Rice

Sweet and hot, gochujang is a popular Korean condiment. This vibrant paste contains chillies, fermented soybeans and glutinous rice which give it its savoury-sweet flavour, making it the perfect match for noodles, pasta and meat dishes.

Tags:
Quick
Spicy
Under 650 calories
High Protein
Allergens:
Soya
Sesame

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 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)

Not included in your delivery

2 tbsp

Tomato Ketchup

50 milliliter(s)

Water for the Sauce

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Nutritional information

Energy (kJ)2510 kJ
Energy (kcal)600 kcal
Fat4.8 g
of which saturates1.2 g
Carbohydrate96.9 g
of which sugars31.1 g
Protein40.9 g
Salt3 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) 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 diced chicken, pepper chunks and onion to the pan and season with salt and pepper.

c) Fry until the chicken is browned 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.

c) Once the chicken is golden and the veg has softened, add the garlic to the pan and fry until fragrant, 1 min.

5

a) Stir in the ketjap manis, gochujang paste (add less if you'd prefer things milder), 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, 2-3 mins.

c) Add a good squeeze of lime juice. 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!