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 Sugar Snap Peas, Mixed Peppers 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.

Calorie Smart
High Protein

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


serving amount

240 grams

Diced British Chicken Breast

300 grams

Mixed Peppers and Red Onion

150 grams

Jasmine Rice

2 unit(s)

Garlic Clove

1 unit(s)


25 grams

Ketjap Manis

(Contains Soya)

50 grams

Gochujang Paste

(Contains Soya)

15 grams


80 grams

Sugar Snap Peas

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


Nutritional information

Energy (kJ)2545 kJ
Energy (kcal)608 kcal
Fat4.9 g
of which saturates1.1 g
Carbohydrate97.8 g
of which sugars31.7 g
Protein42.2 g
Salt3 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Frying Pan
Large Saucepan
Garlic Press


Fry the Chicken and Veg

a) Boil a half-full kettle.

b) Heat a drizzle of oil in a large frying pan on medium-high heat.

c) Once hot, add the diced chicken and the mixed peppers and red onion to the pan.

d) 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.

Cook the Rice

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.

Bring on the Garlic

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.

Sauce Things Up

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) Add the sugar snap peas, bring to the boil, then reduce the heat and simmer until thickened, 2-3 mins.

Finish Off

a) Add a good squeeze of lime juice. Taste and season with salt, pepper and more lime juice if needed.

b) 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.