Saucy Korean Chicken & Veggie Stir-Fry

Name: Saucy Korean Chicken & Veggie Stir-Fry with Rice, Sesame Mayo & Spring Onion
Total time: 25 min
Yield: 2
Cuisine: Japanese
Ingredients: 320 g Chicken Breast; 1 packet Jasmine rice; 2 Garlic; 1 packet Korean Stir-Fry Sauce; 1 Spring Onion; 1 sachet Sesame Seeds; 1 packet Ginger Paste; sachet Mixed Sesame Seeds; 1 packet Baby Spinach Leaves; 1 Carrot; 1 drizzle olive oil; 1 tbs brown sugar; 1 tsp vinegar (white wine or rice wine); 1.25 cup water (for the rice); 2 tbs water (for the sauce); 1 tbs soy sauce; 1 tsp sesame oil; 2 tbs Mayonnaise

with Rice, Sesame Mayo & Spring Onion

4.5(116)

Recipe Development TeamUpdated on August 13, 2026

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Calories

:

561 kcal

Protein

:

40.6g protein

Total

:

25 minutes

Difficulty

:

Easy

Allergens:

Wheat
Gluten
Sesame
Soy
Eggs
Cashew
Almond
Eggs
Fish
Milk
May contain traces of allergens
Soy
Gluten

Fluffy rice piled with stir-fried veggies and chicken, could this be the new favourite dinner? When we season the chicken with a ginger and Korean stir-fry sauce mixture, then it’s certainly a guarantee.

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

Ingredients

Serving amount

320 g

Chicken Breast

1 packet

Jasmine rice

2

Garlic

1 packet

Korean Stir-Fry Sauce

(Contains: Wheat, Gluten, Sesame, Soy May be present: Cashew, Almond, Eggs, Fish, Milk)

1

Spring Onion

1 sachet

Sesame Seeds

(Contains: Sesame May be present: Soy)

1 packet

Ginger Paste

sachet

Mixed Sesame Seeds

(Contains: Sesame May be present: Soy)

1 packet

Baby Spinach Leaves

1

Carrot

Not included in your delivery

1 drizzle

olive oil

1 tbs

brown sugar

1 tsp

vinegar (white wine or rice wine)

1.25 cup

water (for the rice)

2 tbs

water (for the sauce)

1 tbs

soy sauce

(Contains: Soy May be present: Gluten)

1 tsp

sesame oil

(Contains: Sesame)

2 tbs

Mayonnaise

(Contains: Eggs)

Nutrition

Energy (kJ)2350 kJ

Calories561 kcal

Fat28.5 g

of which saturates7.3 g

Carbohydrate25 g

of which sugars13.3 g

Dietary Fibre3.2 g

Protein40.6 g

Sodium1450 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

•Lid

•Medium Pan

Cooking Steps

PDF

1

• Add the water (for the rice) to a medium saucepan, then bring to the boil.
• Add jasmine rice, stir, cover with a lid and reduce heat to low.
• Cook for 12 minutes, then remove pan from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

2

• Meanwhile, thinly slice spring onion. Finely chop garlic.
• Roughly chop baby leaves. Thinly slice carrot into rounds. Cut chicken breast into 2cm chunks.
• In a small bowl, combine Korean stir-fry sauce, ginger paste, the brown sugar, vinegar, water (for the sauce), soy sauce and half the sesame oil. Set aside.
• In a second small bowl, combine the mayonnaise and remaining sesame oil. Set aside.

Little cooks: Kids can take charge by combining the sauces!

3

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook carrot, chicken, tossing occasionally, until browned and cooked through, 5-6 minutes.
• Add garlic and mixed sesame seeds (see ingredients) and cook until fragrant, 1 minute.
• Add the sauce mixture and baby leaves and stir until chicken is coated, 1-2 minutes.