Korean-Style Chicken Bites & Garlic Rice
with Charred Capsicum & Broccoli
- Gluten
- Sesame
- Soy
- Wheat
- 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: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat.)
1
Carrot
330 g
Chicken Breast
1 packet
Garlic Stir-Fry Sauce
(Contains: Gluten, Sesame, Soy, Wheat;)
1 sachet
Sweet Soy Seasoning
(Contains: Gluten, Sesame, Soy, Wheat;)
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
• Finely chop garlic. In a medium saucepan, heat the butter with a dash of olive
oil over medium heat. Cook half the garlic 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 water is absorbed, 10 minutes (the rice will finish cooking in its own steam).
• 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 remaining garlic until fragrant, 1 minute. Season to taste with salt and
pepper. 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 (when no longer pink inside), 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
to serve. Enjoy!
