Korean-Style Chicken Bites & Garlic Rice
with Veggies
- Milk
- Gluten
- Molluscs
- Wheat
- Soy
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Pine Nut
- Pistachio
- Walnut
With fusion flavours galore, you’ll have brought some Korean night market tastes right into your kitchen! With fluffy rice and popping Korean-style chicken, you’ve got plenty of protein to pair perfectly with your rice and veg. This recipe is under 650kcal per serving. We’ve replaced the broccoli in this recipe with baby spinach leaves and carrot due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
Ingredients
1 packet
garlic paste
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy)
1
capsicum
1
carrot
1 packet
chicken breast
½ sachet
cornflour
(May be present: Gluten, Milk, Peanuts, Sesame, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut)
1 packet
oyster sauce
(Contains: Gluten, Molluscs, Wheat)
1 packet
baby spinach leaves
1 packet
coriander
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk)
1 cup
water (for the rice)
1 tsp
soy sauce
(Contains: Gluten, Soy)
1 tbs
honey
Utensils
Cooking Steps
• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Cook half the garlic paste until fragrant, 1-2 minutes. Add the water (for the rice) and a generous pinch of salt and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove from heat and keep covered until rice is tender and all the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don’t peek!
• Meanwhile, cut carrot into half-moons. Thinly slice capsicum. Cut chicken breast into 2cm chunks. • In a medium bowl, combine chicken, cornflour (see ingredients) and season with salt and pepper. In a small bowl, combine oyster sauce, the soy sauce, honey and water (for the sauce). • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot and capsicum, tossing, until tender, 4-6 minutes. • Stir in baby spinach leaves and remaining garlic paste until fragrant, 1 minute. Season to taste. Transfer to a plate and cover to keep warm.
• Set air fryer to 200°C. Evenly place chicken chunks into a foil-lined air fryer basket and cook until golden and cooked through (when no longer pink inside), 8-10 minutes. • When chicken has 5 minutes remaining, pour over sauce mixture and cook, until glaze is sticky.
TIP: No air fryer? Return pan to high heat with a drizzle of olive oil. Cook chicken, tossing, until cooked though, 5-6 minutes. Reduce heat to low, then add sauce mixture, tossing until slightly thickened, 1-2 minutes.
• Divide garlic rice, Korean-style chicken bites and veggies between bowls. • Tear over coriander to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the dish, though some found it mild; adding chilli flakes or fresh chilli boosted the flavour.
- Ease of prep: Quick and easy to make, with clear instructions for both cooktop and air fryer methods.
- Suggestions: Some preferred pan-frying the chicken for better texture and flavour compared to the air fryer method.
- Leftovers: Reheats well, making tasty leftovers for lunch, though veggies may become soggy when reheated.
- Portions: Several found it filling, while others suggested adding more chicken or veggies for a heartier meal.
