Korean-Style Chicken & Tofu Bites
with Garlic Rice, Charred Capsicum & Broccoli
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 & tofu, you’ve got plenty of protein to pair perfectly with your rice and veg.
This recipe is under 650kcal 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
Jasmine Rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Broccoli
1 packet
Coriander
2
Garlic
1
Capsicum
330 g
Chicken Breast
1 packet
Oyster Sauce
(Contains: Gluten, Molluscs, Wheat;)
1
Japanese Tofu
(Contains: Gluten, Wheat, Soy; May be present: 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
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. • Cut Japanese 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 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.
• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • When the oil is hot, cook tofu, turning occasionally, 4-5 minutes. Transfer to a bowl. • 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, tofu and veggies between bowls. • Tear over coriander to serve. Enjoy!
