Double Korean-Style Chicken Bites & Garlic Rice
with Veggies
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.
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
garlic paste
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy.)
1
capsicum
1
carrot
2 packet
chicken breast
½ sachet
cornflour
(May be present: Wheat, Gluten, Soy, Milk, Peanuts, Sesame, 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;)
2 tbs
honey
1 tbs
water (for the sauce)
Utensils
Cooking Steps
• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Rinse and drain white rice. • 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 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.
• Meanwhile, cut carrot into half-moons. Thinly slice capsicum. Cut chicken breast into 2cm chunks. • Cut chicken breast into 2cm chunks. In a medium bowl, combine chicken, cornflour (see ingredients) and season. • 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 remaining garlic paste until fragrant, 1 minute. Season to taste. Transfer to a plate and cover to keep warm.
• Set your air fryer to 200°C. Evenly place chicken chunks into the foil-lined air fryer basket and cook until golden and cooked through (when no longer pink inside), 8-10 minutes. Cook in batches if needed. • 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.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, popcorn chicken and veggies between bowls. • Tear over coriander to serve. Enjoy!
