Korean Chicken Strips & Veggies
with Rapid Rice & Creamy Slaw
- Sesame
- Soy
- Gluten
- Eggs
- Wheat
- May contain traces of allergens
- Fish
- Wheat
- Traces of Cashew
- Almond
- Sesame
- Soy
- Eggs
- Fish
- Milk
This sizzling Korean-style chicken is a joy unparalleled. Simplicity is the winner here, with a ssamjang stir-fry sauce on the chicken strips being the crowning glory on this quick and easy weeknight winner.
Ingredients
1 packet
basmati rice
1
carrot
1 sachet
Ssamjang Paste
(Contains: Sesame, Soy; )
1 packet
chicken breast strips
1 bag
Shredded Cabbage Mix
1 packet
mayonnaise
(Contains: Eggs; May be present: Fish, Wheat, Cashew, Almond, Sesame, Soy)
1 bunch(es)
Asian Greens
1 packet
Korean Stir-Fry Sauce
(Contains: Sesame, Gluten, Soy, Wheat; May be present: Eggs, Fish, Milk, Almond)
Not included in your delivery
olive oil
1 tsp
soy sauce
(Contains: Gluten, Soy; )
1 drizzle
rice wine vinegar
1 drizzle
sesame oil
(Contains: Sesame; )
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle of water. Half-fill a medium saucepan with boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. Drain and return to saucepan.
• While rice is cooking, thinly slice carrot into rounds. Roughly chop Asian greens. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook chicken strips in batches until browned and cooked through, 3-4 minutes each side. Transfer to a plate.
• Wipe out pan, and return to medium-high heat with a drizzle of olive oil. Cook carrot until tender, 3-4 minutes. Add Asian greens and cook until just wilted, 1-2 minutes. • Return cooked chicken to the pan, then add Korean stir-fry sauce, Ssamjang paste, the soy sauce. Toss to combine. Remove from heat. • While veggies are cooking, add shredded cabbage mix, mayonnaise and a drizzle of rice wine vinegar and sesame oil to a large bowl. Toss to combine. Season to taste.
TIP: Add a splash of water if the sauce is too dry
Little cooks: Take the lead by combining the ingredients for the slaw!
• Divide rapid rice between bowls. Top with Korean chicken and veggies. • Serve with creamy slaw. Enjoy!
