Korean-Style Chicken Bites, Tofu & Garlic Rice
with Veggies
With fusion flavours galore, you’ll have brought some Korean night market tastes right into your kitchen! With fluffy rice, popping Korean-style chicken and tofu, you’ve got plenty of protein to pair perfectly with your rice and veg.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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
Broccoli
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Coriander
2
Garlic
1
Capsicum
330 g
Chicken Breast
1 packet
Oyster Sauce
(Contains: Gluten, Molluscs, Wheat;)
1
Firm Tofu
(Contains: Soy; May be present: Gluten, Wheat, Peanuts, Sesame.)
1 packet
Cornflour
(May be present: Gluten, Soy, Wheat, Peanuts, Sesame, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Walnut.)
1
Carrot
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk;)
1.25 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, trim baby broccoli and cut into thirds. Thinly slice capsicum. Cut chicken tenderloin into 2cm chunks. • Cut plain tofu (see ingredients) 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 baby broccoli 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. • Wash and dry the frying pan, then return to medium-high heat with a generous drizzle of olive oil. • When the oil is hot, cook tofu, turning occasionally, 4-5 minutes. 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, tofu and veggies between bowls. • Tear over coriander to serve. Enjoy!
