Sweet and Sticky Korean Style Chicken Stir-Fry

with Peppers, Onions, and Jasmine Rice | Prepped in 20 minutes


Looking for a quick and tasty midweek dinner option? Try this speedy and delicious recipe from HelloFresh. See the original here.




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Ingredients

  • Bell Pepper: 1 unit
  • Red Onion: 1 unit
  • Diced British Chicken Breast: 260 grams
  • Jasmine Rice: 150 grams
  • Garlic Cloves: 2 units
  • Lime: 1 unit
  • Ketjap Manis: 25 grams (Contains Soya)
  • Gochujang Paste: 50 grams (Contains Soya)
  • Honey: 15 grams
  • Roasted White Sesame Seeds: 5 grams (Contains Sesame)
  • Not included in your delivery: Tomato Ketchup: 2 tbsp, Water for the Sauce: 75 ml

Utensils

  • Kettle
  • Pan
  • Sieve
  • Lid
  • Large Saucepan
  • Garlic Press

Instructions

  1. Prep Time:
    • Boil a half-full kettle.
    • While the kettle boils, halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.
    • Halve, peel and chop the red onion into 2cm chunks.
  2. Fry the Chicken and Veg:
    • Heat a drizzle of oil in a large frying pan on medium-high heat.
    • Once hot, add the diced chicken, chopped pepper and onion to the pan and season with salt and pepper.
    • Fry until the chicken is golden brown on the outside and the veg has softened, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken.
  3. Cook the Rice:
    • In the meantime, pour the boiled water from your kettle into a large saucepan with 1/4 tsp salt on high heat.
    • Add the rice and cook for 12-13 mins.
    • Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.
  4. Bring on the Garlic:
    • While the rice cooks, peel and grate the garlic (or use a garlic press).
    • Cut the lime into wedges.
    • Once the chicken is golden and the veg has softened, add the garlic to the pan and fry until fragrant, 1 min.
  5. Sauce Things Up:
    • Stir the ketjap manis, gochujang paste, honey, ketchup and water for the sauce (see pantry for both amounts) into the chicken and veg. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
    • Bring to the boil, then reduce the heat and simmer until thickened, 2-3 mins.
    • Squeeze in some lime juice from a lime wedge. Taste and season with salt, pepper and more lime juice if needed.
    • Add a splash of water if you feel it needs it.
  6. Serve:
    • Share the rice between your serving bowls.
    • Spoon over the sweet and sticky chicken stir-fry.
    • Sprinkle over the sesame seeds and serve with any remaining lime wedges for squeezing over.

Enjoy your meal!