Quick Bulgogi-Style Chicken
with Buttery Corn Sticky Rice
Crispy coated chicken pieces are tossed in a sweet and savoury sauce. Sticky rice and corn are the perfect sides!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Chicken Breasts
18 g
Cornstarch
(May contain traces of: Soy, Sesame, Fish, Milk, Egg, Mustard, Triticale, Sulphites, Crustaceans, Wheat, Tree nuts, Peanuts)
2 tbsp
Maple Syrup
2 unit(s)
Green Onion
¾ cup
Sticky Rice
113 g
Corn Kernels
1 tbsp
Sesame Oil
(Contains: Sesame)
1 tbsp
Garlic Puree
(May contain traces of: Wheat, Crustaceans, Fish, Mustard, Gluten, Sesame, Sulphites, Soy, Milk, Tree nuts, Egg)
1 tbsp
Soy Sauce
(Contains: Soy, Sulphites, Wheat May contain traces of: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
Not included in your delivery
1 tbsp
Butter*
(Contains: Milk)
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- To a medium pot, add sticky rice and enough water to cover.
- Using your hand, swirl to rinse rice. Pour off cloudy water and refill with cold water. Repeat until water rinses clear.
- Add 1 1/3 cups (2 2/3 cups) fresh water. Bring to a boil over high.
Once boiling, cover and reduce heat to medium-low. Cook for 12-15 min, until rice is tender and water is absorbed. - Remove from heat. Set aside, still covered.
- Heat a large non-stick pan over medium.
- When hot, add half the sesame oil and 1 tbsp (2 tbsp) butter. Swirl the pan to melt.
- Add corn. Cook 4-5, stirring occasionally, until warmed through.
- Add half the green onion and remaining garlic puree. Cook 1 min, stirring occasionally, until onions are wilted and garlic is fragrant. Season with salt and pepper.
- Transfer to a medium bowl, then cover to keep warm.
- Thinly slice green onions.
- To a small bowl, add half the garlic puree, maple syrup, soy sauce and half the sesme oil. Whisk to combine, then set aside.
- Meanwhile, add cornstarch to a shallow bowl.
- Carefully slice each chicken breast in half, parallel to the cutting board. (NOTE: You will have 4 pieces of chicken for 2 ppl and 8 pieces for 4 ppl.) Season both sides with salt and pepper.
- Working with one piece of chicken at a time, press both sides into cornstarch to coat completely.
- Increase heat of the same pan to medium-high. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook 4 - 6 min per side, until golden and cooked through.**
- Transfer to a plate.
- Add maple-soy mixture. Cook 1-2 min, until thickened slightly. Season with pepper.
- Fluff rice with a fork, then stir in remaining onions.
- Divide rice between bowls.
- Top with buttery corn and chicken.
- Spoon sauce over chicken.
