Korean-Style Chicken Bites & Garlic Rice
with Charred Capsicum & Broccoli- Soy
- Wheat
- Gluten
- Sesame
- Milk
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- 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.*
Ingredients
1 packet
Broccoli
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat.)
2
Garlic
1
Capsicum
1 packet
Cornflour
(May be present: Gluten, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
1
Carrot
330 g
Chicken Breast
1 packet
gochujang
(Contains: Soy, Wheat, Gluten;)
1 sachet
Sweet Soy Seasoning
(Contains: Soy, Wheat, Gluten, Sesame;)
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk;)
1 cup
water (for the rice)
1 tsp
soy sauce
(Contains: Soy; May be present: Gluten.)
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. • 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, thinly slice 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 gochujang, the soy sauce, sweet soy seasoning, honey and water (for the sauce). • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook broccoli florets, 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. Enjoy!
