Saucy Korean Chicken & Veggie Stir-Fry
with Rice, Sesame Mayo & Spring Onion
- 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.
Ingredients
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
Utensils
Cooking Steps
• 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!
• 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!
• 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.
• Divide jasmine rice between bowls.
• Top with Korean chicken stir-fry.
• Dollop with sesame mayo. Garnish with spring onion to serve. Enjoy!
Little cooks: Add the finishing touch by sprinkling over the spring onion!
Customer reviews
Review summary
Updated on Sept 2026- Flavour: Most reviewers found this dish delicious, though one found the sauce quite strong and preferred using only half the quantity.
- Suggestions: If you prefer a milder flavour, start with half the sauce and add more to taste. Consider adding extra vegetables such as peas or green beans to bulk out the dish.
