Korean Sticky Chicken Stir Fry with Vegetables
Korean Sticky Chicken Stir Fry with Vegetables
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- 1 pack of The Spice Tailor Sticky and Spicy Korean Stir Fry Sauce
- 1 tbsp. vegetable oil
- 300g chicken thighs, diced
- 150g small broccoli florets
- 1 carrot, julienned
- 1 yellow pepper diced
- Short grain rice to serve
Garnishes:
- 2 spring onions, thinly sliced
- 2 tsp. white sesame seeds
- To prepare, place a pan or wok over a medium high heat and add 1 tbsp. of vegetable oil. Add the diced chicken thighs and fry for 3-4 minutes until golden. Then add the carrot and broccoli.
- Cook for 2-3 minutes, then add in the yellow pepper. Cook until softened, then pour in the stir fry sauce from the packet and give everything a good stir, so all ingredients are coated in the sauce.
- Leave to heat through for a minute or so, then scatter spring onions and sesame seeds over the top. Serve with short grain white rice.
- 1 pack of The Spice Tailor Sticky and Spicy Korean Stir Fry Sauce
- 1 tbsp. vegetable oil
- 300g chicken thighs, diced
- 150g small broccoli florets
- 1 carrot, julienned
- 1 yellow pepper diced
- Short grain rice to serve
Garnishes:
- 2 spring onions, thinly sliced
- 2 tsp. white sesame seeds
- To prepare, place a pan or wok over a medium high heat and add 1 tbsp. of vegetable oil. Add the diced chicken thighs and fry for 3-4 minutes until golden. Then add the carrot and broccoli.
- Cook for 2-3 minutes, then add in the yellow pepper. Cook until softened, then pour in the stir fry sauce from the packet and give everything a good stir, so all ingredients are coated in the sauce.
- Leave to heat through for a minute or so, then scatter spring onions and sesame seeds over the top. Serve with short grain white rice.
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Coat this tongue-tingling Korean-style sauce on your choice of meat or vegetables for a vibrant stir-fry of your dreams, ready in mere minutes. Maximum flavour with minimal effort.
Inspired by the popular Korean dish ‘Dakgalbi’, this Stir Fry Sauce incorporates the delicious flavours of red chilli and fermented soybean paste. Stir fries are the perfect introduction to Asian cooking. ‘Wok hei’ - which roughly translates to ‘breath of the wok’- encapsulates the magic art of the stir fry. The technique of stir frying originated in China but has since been adopted by other Asian nations. To create this Korean-inspired stir fry, we’ve incorporated the heat from chilli, umami from soybean and sweetness from sugar - all culminating in a deliciously moreish Stir Fry Sauce. Simply fry, coat, sizzle, and serve for a delicious, restaurant quality stir fry in minutes.
