Spicy Korean Chicken Stir-Fry
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Prep: 20 mins
Cook: 30 mins
Now we're off to Korea via Devonshire high welfare chicken. This stir-fry has a proper spicy kick with organic chilli and ginger.
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Ingredients you'll need
Recipe Ingredients Image
  • 2 shallots
  • 1 garlic clove
  • A thumb of ginger
  • 1 tbsp brown rice wine vinegar
  • 1 tbsp Demerara sugar
  • 2 tbsp tamari
  • A pinch of dried chilli flakes
  • A pack of chicken breast mini fillets
  • A bag of brown basmati rice
  • 1 leek
  • 1 red pepper
  • A punnet of baby leaf spinach
  • A sachet of sesame seeds
From your kitchen
  • A drizzle of olive oil
  • 500ml hot water
You'll need
  • Chopping board
  • Knife
  • Grater
  • Vegetable peeler
  • Mixing bowl
  • Small pan with a lid
  • Measuring jug
  • Deep frying pan or wok
  • Wooden spoon
  • Small frying pan
  • Colander
Step by step this way
  • 1.

    Peel and grate the shallots, garlic and ginger. Pop them all in a mixing bowl. Stir in 1 tbsp rice wine vinegar, 1 tbsp Demerara sugar, 2 tbsp of the tamari and a pinch of chilli flakes.

  • 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. Fill the kettle and boil it.

  • 3.

    Tip the rice into a small pan. Pour in 300ml hot water from the kettle. Add a pinch of salt. Cover. Bring to the boil. Turn the heat right down. Simmer for 20-25 mins till all the water has been absorbed. Take off the heat. Steam, lid on, for 2-4 mins till the rice is cooked.

  • 4.

    While the rice cooks, trim the leek. Rinse it and finely slice it. Rinse the pepper and halve it. Scoop out the seeds and white bits. Slice into long lengths.

  • 5.

    Warm a little oil in a deep frying pan or wok. Add the leeks and pepper. Stir-fry for 5 mins till the veg have softened and look glossy. Fill the kettle and boil it.

  • 6.

    Add the chicken and its marinade to the wok. Stir-fry for another 5 mins till the chicken is browned all over. Add 200ml hot water form the kettle to the wok. Pop on a lid. 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.

    Rinse the spinach. Add to the chicken. Stir it in so it wilts. Taste the stir-fry and add more tamari if you think it needs it. Serve with the rice, sprinkled with the sesame seeds.

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