Korean-Style Chicken Bites & Garlic Rice

Name: Korean-Style Chicken Bites & Garlic Rice with Veggies
Total time: 30 min
Yield: 2
Cuisine: Korean
Ingredients: olive oil; 20 g butter; 1 packet garlic paste; 1 cup water (for the rice); 1 packet jasmine rice; 1 capsicum; 1 carrot; 1 packet chicken breast; ½ sachet cornflour; 1 packet oyster sauce; 1 tsp soy sauce; 1 tbs honey; 1 packet baby spinach leaves; 1 packet coriander

with Veggies

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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.

We’ve replaced the broccoli in this recipe with baby spinach leaves and carrot due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Tags:

Air Fryer Friendly

•Kid Friendly

•Over 30g protein

•Calorie Smart

•Climate Superstar

Allergens:

Milk

•Gluten

•Mollusc

•Wheat

•Soja

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

garlic paste

1 packet

jasmine rice

capsicum

carrot

1 packet

chicken breast

½ sachet

cornflour

1 packet

oyster sauce

1 packet

baby spinach leaves

1 packet

coriander

Not included in your delivery

olive oil

20 g

butter

1 cup

water (for the rice)

1 tsp

soy sauce

1 tbs

honey

Nutritional Values

Energy (kJ)2401 kJ

Calories574 kcal

Fat4.4 g

of which saturates1.9 g

Carbohydrate85.8 g

of which sugars12.5 g

Dietary Fibre21.8 g

Protein46.1 g

Sodium1274 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

•Air Fryer

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. • 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.

• 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.