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Korean Ssamjang Chicken Rice Bowl with Roasted Peanuts

Korean Ssamjang Chicken Rice Bowl with Roasted Peanuts

Pre-Prepped | Three Steps | Ready in 15

Fresh & Fast
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With pre-chopped, pre-marinated ingredients, our new Fresh & Fast recipes are on the table in just 15 minutes. Perfect for busy weeknights - and busy people. This week, we've got a flavourful Korean ssamjang chicken bowl topped with garlicky veggies and fresh Thai basil.

Heads-up - you'll need a microwave for this recipe!

Allergens:SesameSoyPeanuts

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

Total Time15 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 packet

diced chicken

1 packet

microwavable basmati rice

1 packet

garlic paste

(May be presentEgg, Milk, Gluten, Soy, Fish, Sesame, Tree Nuts)

1 packet

ssamjang paste

(ContainsSesame, Soy)

1 packet

ponzu sauce

(ContainsSoyMay be presentEgg, Milk, Gluten, Fish, Sesame, Tree Nuts, Sulphites)

1 sachet

sesame seeds

(ContainsSesame)

1 packet

roasted peanuts

(ContainsPeanutsMay be presentMilk, Gluten, Soy, Sesame, Tree Nuts)

1 pinch

chilli flakes

1 bag

Asian stir-fry mix

1 packet

Korean sauce

(ContainsSesame, Soy)

1 bag

Thai basil

Not included in your delivery

1

olive oil

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2849 kJ
Fat22.4 g
of which saturates4.4 g
Carbohydrate69.1 g
of which sugars24.2 g
Protein46.3 g
Sodium1532 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
1

• Heat olive oil in a frying pan over high heat • Cook chicken, tossing, until browned and cooked through, 5-6 mins • Transfer to a bowl and cover to keep warm

2

• Meanwhile, microwave rice until steaming, 2-3 mins • Return pan to medium-high heat with a drizzle of oil • Cook stir fry mix, garlic paste and a splash of water tossing until tender, 1-2 mins • Add ssamjang paste, Korean sauce, ponzu sauce, sesame seeds and cooked chicken and toss to coat. Season

3

• Divide rice between bowls • Top rice with chicken and veggies • Serve with peanuts, chilli flakes (if using) and torn basil