[BYOP] Double Sticky Korean Chicken Bar
with Garlic Rice, Pickled Cucumber, Slaw & Spring Onion
- Gluten
- Sesame
- Soy
- Wheat
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Gluten
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Soy
- Walnut
- Wheat
Ingredients
1 sachet
Sweet Soy Seasoning
(Contains: Gluten, Sesame, Soy, Wheat;)
660 g
Chicken Breast
2
Garlic
1
Spring Onion
1 sachet
Mixed Sesame Seeds
(Contains: Sesame; May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Soy, Walnut, Wheat.)
1 packet
Garlic Stir-Fry Sauce
(Contains: Gluten, Sesame, Soy, Wheat;)
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Shredded Cabbage Mix
1
Cucumber
Cooking Steps
• Finely chop garlic. In a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Cook garlic until fragrant, 1-2 minutes. Add jasmine rice, the water and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, thinly slice cucumber. • In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. Add cucumber to the pickling liquid with just enough water to cover the cucumber. Set aside.
TIP: Slicing the cucumber very thinly helps it pickle faster!
• Thinly slice spring onion. • Cut chicken breast into 2cm chunks. • In a medium bowl, combine chicken, sweet soy seasoning and a drizzle of olive oil.
• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes (cook in batches if your pan is getting crowded). Remove pan from heat and add garlic stir-fry sauce (see ingredients) and a splash of water, tossing, until well coated. Transfer to a serving bowl.
• In a second medium bowl, combine shredded cabbage mix and a drizzle of olive oil and vinegar. Season to taste.
• Drain pickled cucumber. • Bring everything to the table. • Build your own plate with garlic rice, sticky Korean chicken, pickled cucumber, cabbage slaw, mixed sesame seeds, spring onion and the mayonnaise. • If you've selected an add-on bundle, serve with blistered bacon green beans. Enjoy!
