Korean BBQ Chicken
26 Min
Easy
Let your senses experience the rich and exciting flavours of Korea with our NEW Pan Perfect Korean Chicken seasoning mix! Takes no time to make - try it with Chicken, Pork, Beef, Prawns or Tofu.. add some rice and a few veggies and dinner's done!
Ingredients
4
ingredient_quantity
recipe ingredient
36
g
Maggi Pan Perfect Korean Barbecue
600
g
chicken breasts, thinly sliced
4
large
Carrots
1
Lemon Juice
400
g
Broccoli
2
Cloves
Garlic
1
teaspoon
Sesame Oil
260
g
brown rice (uncooked weight)
2
tablespoons
sunflower or vegetable oil
0.5
teaspoon
sesame seeds
.
Nutrition Value
Carbohydrate
70.87 g
Energy
586.6 kcal
Fat
14.59 g
Fibre
7.26 g
Protein
42.8 g
of which: saturates
2.12 g
Sodium
556.8 mg
Information per serving
Instructions
26 Minutes
-
Step1
5 MinMake the quick carrot pickle. Start by finely chopping the carrot into matchsticks. Mix the lemon juice with a pinch of sugar and salt and then pour over the carrots. Leave to pickle while you prepare the chicken. Drain the pickle just before serving. -
Step2
10 MinCook the rice according to the pack instructions. Once cooked and drained. Cover and keep warm while you cook the chicken. -
Step3
5 MinHeat half the oil in a large frying pan and stir fry the chicken breast strips until light brown (about 5-6 mins). -
Step4
1 MinMix the Korean BBQ seasoning with 150ml water until smooth. -
Step5
2 MinPour the sauce over the chicken and simmer for 2-3 minutes until the sauce has thickened. Ensure the chicken is piping hot throughout. -
Step6
3 MinHeat the remaining oil in a frying pan over a medium heat and stir-fry the broccoli for 3-5 minutes until turning charred and tender. Add the garlic and sesame oil and stir fry for a further minute then serve with the chicken, rice and drained carrot pickle. Sprinkle over some sesame seeds if you have them! Tip If you want you can cook the chicken and broccoli in one pan – simply add the broccoli and garlic at the end of step 3 once the chicken is cooked!
