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BBQ Chicken Bulgogi

BBQ Chicken Bulgogi

with stir-fried veg and jasmine rice

Bulgogi is a wildly popular type of Korean BBQ. Although the name literally translates as 'fire meat' this chicken bulgogi is only mildly spiced. Served with stir-fried mushrooms and onions as well as fragrant jasmine rice this recipe is perfect for all palates.

Tags:
Dairy Free
Under 650 calories
Quick
Family Friendly
Allergens:
Sesame
Soya
Wheat
Total Time25 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1 sachet(s)

Sesame Seeds

(Contains Sesame May be present Cereals containing gluten, Peanut, Nuts)

150 grams

Jasmine Rice

1 unit(s)

Ginger

2 unit(s)

Garlic

2 sachet(s)

Soy Sauce

(Contains Soya, Wheat)

1 unit(s)

Scallion

250 grams

Mushrooms

1 unit(s)

Onion

1 sachet(s)

BBQ Rub

260 grams

Diced Chicken Breast

Not included in your delivery

to taste

Water

to taste

Salt

to taste

Oil

to taste

Pepper

to taste

Sugar

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Nutrition Values

Energy (kcal)533 kcal
Energy (kJ)2231 kJ
Fat7.91 g
of which saturates1.62 g
Carbohydrate73.77 g
of which sugars6.12 g
Dietary Fiber0 g
Protein42.42 g
Cholesterol0 mg
Salt3.86 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Sieve
Grater
Pot
Lid

Instructions

Make the Rice
1
  • Boil a large pot of salted water for the rice.
  • Once boiling add the rice and cook for 12-15 mins.
  • Drain in a sieve and pop back in the pot.
  • Cover with a lid and leave to the side until ready to serve.

TIP: If you’re in a hurry you can boil the water in your kettle.

Get Prepped
2
  • Meanwhile, halve, peel and thinly slice the onion
  • Roughly chop the mushrooms.
  • Trim and thinly slice the scallions.
  • Peel and grate the garlic and ginger.
Toast the Seeds
3
  • Place a pan over medium heat (no oil).
  • Once hot, fry the sesame seeds until toasted, stirring regularly.
  • Remove from the pan and Set aside.

TIP: Watch the sesame seeds closely so they don't burn.

Marinate the Chicken
4
  • In a large bowl, mix 2 tbsp sugar (double for 4p), the ginger, garlic, soy sauce, BBQ rub and half the sesame seeds.
  • If you've got one, use a food processor to mix to a smooth paste.
  • Mix the chicken through your marinade then allow to sit for 5-10 mins.
Time to Fry
5
  • While the chicken marinates, return your (now empty) pan to high heat with a drizzle of oil.
  • Once oil is hot, fry the onion and mushroom until softened, 4-5 mins.
  • Stir occasionally. Season with salt and pepper.
  • Add the chicken and fry until golden brown and cooked through, 8-10 mins. Turn every 2-3 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
  • If required, add a splash of water to the pan to loosen.
Dish Up
6
  • Divide the rice between bowls and top with the chicken bulgogi.
  • Season to taste with salt and pepper.
  • Garnish with scallions and remaining sesame seeds.
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