Quick Sweet Chilli Chicken & Kimchi Fried Rice

Name: Quick Sweet Chilli Chicken & Kimchi Fried Rice with Asian Greens & Sesame Seeds
Total time: 15 min
Yield: 2
Cuisine: Korean
Ingredients: 1 packet Asian Greens; 1 packet Baby Spinach Leaves; 330 g Chicken Breast; 1 tin Sweetcorn; 1 packet Garlic Paste; 1 packet plant-based kimchi; 1 sachet Sesame Seeds; 1 packet Sweet Chilli Sauce; 1 sachet Sweet Soy Seasoning; 1 packet Microwavable Basmati Rice; 1 drizzle olive oil; 1 piece egg; 1 tbs soy sauce; ½ tsp brown sugar

with Asian Greens & Sesame Seeds

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Calories

:

580 kcal

Protein

:

48.2g protein

Preparation Time

:

15 minutes

Difficulty

:

Easy

Calorie Smart

Allergens:

Eggs
Soy
Gluten
May contain traces of allergens

Kimchi - a bold and tangy Korean staple, kimchi is naturally fermented, developing a deep umami flavour with a spicy kick. Its punchy crunch adds instant attitude to rice bowls, noodle dishes and anything else in need of a fiery little upgrade, just like tonight’s pork and fried rice number! *This recipe is under 650kcal per serving.*

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1 packet

Asian Greens

1 packet

Baby Spinach Leaves

330 g

Chicken Breast

1 tin

Sweetcorn

1 packet

Garlic Paste

1 packet

plant-based kimchi

1 sachet

Sesame Seeds

1 packet

Sweet Chilli Sauce

1 sachet

Sweet Soy Seasoning

1 packet

Microwavable Basmati Rice

Not included in your delivery

1 drizzle

olive oil

1 piece

egg

(Contains: Eggs;)

1 tbs

soy sauce

(Contains: Soy; May be present: Gluten.)

½ tsp

brown sugar

Nutritional Values

Energy (kJ)2430 kJ

Calories580 kcal

Fat17.2 g

of which saturates2 g

Carbohydrate55 g

of which sugars13 g

Dietary Fibre4.9 g

Protein48.2 g

Sodium1770 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

PDF

1

• Roughly chop Asian greens. Drain sweetcorn. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.

2

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook corn until slightly charred, 3-4 minutes. • Add the egg and Asian greens and cook, tossing, until wilted and egg is scrambled, 1-2 minutes. • Add microwavable basmati rice, plant-based kimchi, baby spinach leaves, garlic paste, the soy sauce and brown sugar and cook, tossing, until fragrant, 2-3 minutes. • Transfer to serving bowls, season with pepper and cover to keep warm.

3

• Wipe out frying pan and return to high heat with a drizzle of olive oil. • Cook chicken steaks and sweet soy seasoning, until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from heat and add sweet chilli sauce and a splash of water, tossing to coat. TIP: The chicken is cooked when it is no longer pink inside.