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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

Get 50% off your first box

https://www.hellofresh.co.uk/recipes/sweet-and-sticky-korean-style-chicken-stir-fry-64a43bf5d1915b06b70ad381

Tags:
Quick
•Extra spicy
•Protein Rich
Allergens:
Soja
•Hvede
•Sesamzaad
•Celery

The quantities provided above are averages only.

Total20 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

1 unit(s)

Bell Pepper

1 unit(s)

Onion

260 grams

Diced Irish Chicken Breast

150 grams

Jasmine Rice

2 unit(s)

Garlic

1 unit(s)

Lime

1 sachet(s)

Ketjap Manis

2 sachet(s)

Gochujang Paste

2 sachet(s)

Honey

1 sachet(s)

Sesame Seeds

2 sachet(s)

Ketchup

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Nutrition Values

Energy (kJ)2787 kJ
Energy (kcal)666 kcal
Fat13.2 g
of which saturates2.2 g
Carbohydrate96.5 g
of which sugars26.4 g
Dietary Fiber5.5 g
Protein42.9 g
Salt3.3 g
Potassium432.2 mg
Calcium29.3 mg
Iron0.8 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 the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Grater
•Pot with Lid

Cooking Steps

1

Rinse the rice to remove excess starch. Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
Stir in the rice and bring to the boil.
Once boiling, lower the heat to medium, cover with the lid and cook for 12 mins.
Remove the pot from the heat and keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).

2

Halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.

Halve, peel and chop the red onion into 2cm chunks.

Peel and grate the garlic (or use a garlic press). 

3

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

 Once hot, add the diced chicken, chopped pepper, garlic and onion to the pan and season with salt and pepper.

Fry until the chicken is golden brown on the outside and the veg has softened, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

4

Meanwhile, quarter the lime.

5

Once the chicken is cooked, remove from the heat and stir the ketjap manis, gochujang paste, honey and ketchup.Squeeze in some lime juice from a lime wedge. Add a splash of water, if required to loosen the sauce. Season to taste with salt, pepper and lime juice.

6

Share the rice between your serving bowls.Spoon over the sweet and sticky chicken stir-fry.

Sprinkle over the sesame seeds and serve with any remaining lime wedges for squeezing over.

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