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.
Allergens
Utensils
Tags
Bell Pepper
1 unit(s)
Red Onion
1 unit(s)
Cornflour
10 grams
Diced British Chicken Breast
1 pack(s)
Jasmine Rice
150 grams
Garlic Clove
2 unit(s)
Ketjap Manis
50 grams
Rice Vinegar
30 milliliter(s)
Honey
15 grams
Roasted White Sesame Seeds
5 grams
Tomato Ketchup
2 tbsp
Water for the Sauce
75 milliliter(s)
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!
2594
kJ
Energy (kJ)
620
kcal
Energy (kcal)
4.6
g
Fat
1.1
g
of which saturates
103.6
g
Carbohydrate
31.8
g
of which sugars
4.1
g
Dietary Fibre
40.1
g
Protein
2.44
g
Salt
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