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Sweet Chilli Chicken & Garlicky Greens with Ginger Rice & Crispy Shallots

If you're familiar with bibimbap, the Korean “mixed rice” dish, then you'll love this Chinese-inspired version. So, divvy up the fragrant rice, pile on the toppings and then mix it all together for a glorious fusion of flavours and textures.

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dinners
Prep: 30 mins
Cook: 30 mins
Servings: 4

Ingredients

2 servings 4 servings
  • olive oil
  • 20 gr butter
  • 1 packet ginger paste
  • 1.25 cup water
  • 1 packet jasmine rice
  • 1 packet chicken breast
  • 3 garlics
  • 1 bag green beans
  • 1 packet sweet chilli sauce
  • 1 soy sauce
  • 1 packet sesame seeds
  • 1 bag baby spinach leaves
  • 1 packet crispy shallots
  • 1 packet mayonnaise
  • olive oil
  • 40 gr butter
  • 1 packet ginger paste
  • 2.5 cups water
  • 1 packet jasmine rice
  • 2 packets chicken breast
  • 6 garlics
  • 2 bags green beans
  • 2 packets sweet chilli sauce
  • 2 soy sauces
  • 1 packet sesame seeds
  • 1 bag baby spinach leaves
  • 1 packet crispy shallots
  • 1 packet mayonnaise

Instructions

  1. • In a medium saucepan, heat the butter with a drizzle of olive oil over medium heat. Cook ginger paste, until fragrant, 1-2 minutes.
    • Add the water and a generous pinch of salt, then bring to the boil.
    • Add jasmine rice. Stir, cover with a lid and reduce heat to low.
    • Cook for 12 minutes, then remove from heat. Keep covered until rice is tender and water is absorbed, 10-15 minutes.
    TIP: The rice will finish cooking in its own steam, so don't peek!
  2. • Meanwhile, cut chicken breast into 2cm chunks.
    • Finely chop garlic.
    • Trim green beans.
    • Trim green beans, then slice lengthways.
  3. • In a large frying pan, heat a drizzle of olive oil over high heat.
    • hen oil is hot, cook the chicken, tossing, until browned and cooked through (when no longer pink inside), 5-6 minutes.
    TIP: Chicken is cooked through when it's no longer pink inside.
  4. • To the pan with the chicken, add sweet chilli sauce, the soy sauce, sesame seeds and half the garlic.
    • Toss chicken to coat, then simmer until slightly thickened, 1-2 minutes.
    • Transfer to a bowl. Cover to keep warm.
  5. • Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. Cook green beans, tossing, until just tender, 3-4 minutes.
    • Add green beans and cook, tossing, until just
    tender, 2 minutes.
    • Add remaining garlic and baby spinach leaves and cook until fragrant and wilted, 1 minute. Season to taste.
  6. • Divide ginger rice between bowls. Top with garlicky greens and sweet chilli chicken.
    • Garnish with crispy shallots.
    • Serve with a dollop of mayonnaise. Enjoy!