Foodie - Spicy Korean Chicken Stir-Fry Recipe | Abel & Cole
Foodie - Spicy Korean Chicken Stir-Fry
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Prep: 20 mins
Cook: 30 mins
We’re taking Devonshire high welfare chicken to Korea. This vibrant stir-fry has a proper spicy kick with organic chilli and ginger.
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757 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • 2 shallots
  • 1 garlic clove
  • A thumb of ginger
  • 1 tbsp brown rice vinegar
  • 2 tbsp tamari
  • A pinch of dried chilli flakes
  • A 250g pack of chicken breast mini fillets
  • A 200g bag of brown basmati rice
  • 1 leek
  • 1 red pepper
  • 2 large handfuls of baby leaf spinach
  • A 25g sachet of sesame seeds
From your kitchen
  • 600ml hot water
  • Sea salt
  • 1 tbsp olive oil
You'll need
  • Mixing bowl
  • Small pan with a lid
  • Measuring jug
  • Deep frying pan or wok
  • Small frying pan
Step by step this way
  • 1.

    Peel and grate the shallots, garlic and ginger. Put them all in a mixing bowl. Stir in 1 tbsp rice vinegar, 2 tbsp of the tamari and a pinch of chilli flakes to make a marinade.

  • 2.

    Slice the mini chicken fillets into pieces that are all roughly the same size – about 2 cm long. Add to the marinade. Stir to mix. Set aside to marinate for 15 mins.

  • 3.

    Tip the rice into a small pan. Pour in 400ml boiling water. Add a pinch of salt. Cover. Bring to the boil. Turn the heat right down. Very gently cook for 20-25 mins till all the water is absorbed. Take off the heat. Set aside, lid on, for 2-4 mins till the rice is cooked.

  • 4.

    While the rice cooks, trim and finely slice the leek. Halve the peppers. Scoop out the seeds and white bits. Slice into long lengths.

  • 5.

    Warm 1 tbsp oil in a deep frying pan or wok. Add the leek and pepper. Stir fry for 5 mins till the veg are soft and glossy.

  • 6.

    Add the chicken and its marinade to the wok. Stir fry for another 5 mins till the chicken is browned all over. Add 200 ml boiling water to the wok. Cover and simmer for 10 mins till the chicken is cooked through.

  • 7.

    Tip the sesame seeds into a dry frying pan. Toast over a medium heat till the seeds are golden brown and smell nutty. Shake the pan every so often to stop the seeds sticking. Take off the heat.

  • 8.

    Add the spinach to the chicken and stir till it wilts. Taste the stir-fry and add more tamari if you think it needs it. Sprinkle over the sesame seeds and serve it with the rice.