The quantities provided above are averages only.
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
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
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).
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).
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.
Meanwhile, quarter the lime.
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.
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.