Korean Style Chicken Bowl with Stir-Fry Greens & Peanuts

Korean Style Chicken Bowl with Stir-Fry Greens & Peanuts

Ready in 30 minutes • Serves 4
This dish most recently appeared in Bargain Box (5 Nights For 4) on Sunday, July 18, 2021.
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Ingredients

Chicken

  • 1 brown onion, finely chopped
  • 100g roasted capsicum, sliced
  • 600g free range chicken breasts, diced 2cm
  • 1 drizzle of oil
  • 100g korean sticky chilli sauce
  • 1/2 cup boiling water

Rice

  • 300g jasmine rice
  • 2 1/4 cup boiling water

Greens

  • 1 pinch of chilli flakes, optional
  • 1 tsp sesame oil
  • 1 garlic clove, minced
  • 1 baby bok choy, leaves separated
  • 1 broccoli, cut into florets & stalk diced
  • 1 drizzle of oil
  • 2 tsp soy sauce
  • 1 tsp rice wine vinegar

To serve

  • 1 pack chopped peanuts
  • 1 spring onion, sliced

Steps

  1. Bring a full kettle to the boil.
  2. Combine rice, boiling water measure and a pinch of salt in a medium pot and bring to the boil with the lid on. Once boiling, reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
  3. Prep onion, capsicum, garlic, bok choy, spring onion and broccoli. Pat chicken dry and dice 2cm and season with salt and pepper. Set aside separately.
  4. Heat oil in a large fry-pan on medium-high heat and cook onion and chicken for about 6 minutes, until cooked through. Add capsicum, Korean sticky chilli sauce and measured water to pan and cook for a further 1-2 minutes. Rest, covered.
  5. Heat oil in a large fry-pan on medium-high and cook garlic and broccoli for about 3 minutes, until softened and browned. Combine soy sauce, vinegar, sesame oil and chilli flakes in a small bowl. Add bok choy with soy sauce mixture to pan and cook for a further 1 minute.
  6. Rice topped with chicken and greens on the side. Sprinkle over peanuts and spring onions.

Nutritional Information

Energy 2631 kj
629 kcal
Protein 45.7g
Carbohydrate 71.7g
Fat 15.7g