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Bulgogi Glazed Chicken on Garlic Rice

Bulgogi Glazed Chicken on Garlic Rice

with baby corn & fennel
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Calories
: 
583 kcal
Protein
: 
51.9g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Soya
  • Wheat
  • Cereals containing gluten
  • Fish
  • Sesame
Serving amount

1 sachet(s)

Bulgogi Sauce

(Contains: Soya, Wheat, Cereals containing gluten, Fish, Sesame)

150 grams

Jasmine Rice

150 grams

Baby Corn

2 unit(s)

Garlic

10 grams

Sesame Seeds

(Contains: Sesame)

1 unit(s)

Fennel

320 grams

Irish Chicken Breast

5 grams

Coriander

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Energy (kJ)2440 kJ
Energy (kcal)583 kcal
Fat8.6 g
of which saturates1.9 g
Carbohydrate88.1 g
of which sugars16.8 g
Dietary Fiber5.6 g
Protein51.9 g
Salt1.7 g
Potassium626.3 mg
Calcium95.8 mg
Iron1.9 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
•Baking Tray
•Garlic Press
•Grater
•Pot with Lid

Cooking steps

Get Prepped
1
  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • Rinse the rice to remove excess starch. Peel and grate the garlic (or use a garlic press). Place a pot over medium-high heat with a drizzle of oil.
  • When hot, add the garlic and fry for 1 min. Stir in the rice with some salt and 300ml cold water (per 2P) for the rice and bring to the boil.
  • Once boiling, lower the heat to medium and cover with the lid. Leave to cook for 12 mins, then remove the pot from the heat (still covered) and leave to the side for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).
Cook the Chicken
2
  • Lay the chicken onto a chopping board, place your hand flat on top and carefully slice it from thick end to thin point until there's 2cm left (don't slice all the way through). Open it up like a book.
  • In a small bowl, toss the chicken with half the bulgogi sauce and season with salt and pepper. 
  • Lay the chicken onto a lined baking tray. Season with salt and pepper.
  • Bake on the top shelf of your oven until golden and cooked through, 15-20 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Cook the Baby Corn
3
  • While the chicken is cooking, halve the baby corn lengthways.
  • Trim the root tip and green stalks of the fennel. Halve lengthways and thinly slice widthways.
  • Place a pan over medium-high heat with a drizzle of oil.
  • Once hot, add the remaining bulgogi sauce, baby corn and fennel fry for 6-8 mins, until charred. Season to taste with salt and pepper. 
Divide and Serve
4
  • Roughly chop the coriander (stalks and all).
  • Once cooked, divide the rice between bowls.
  • Top with the glazed chicken and serve with the baby corn alongside. 
  • Sprinkle the sesame seeds and coriander over the top. 
Meal right image

Explore Similar Recipes

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Garlic Recipes
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Chicken Recipes
Corn Recipes
Fennel Recipes
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