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Creamy Chicken Gochujang Orzo

with Cheese and Spinach
Anushka Magan
Anushka MaganUpdated on November 04, 2025
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Calories
: 
779 kcal
Protein
: 
47.7g protein
Total
: 
25 minutes
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Wheat
  • Soya
  • Milk
  • Egg
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

180 grams

Orzo

(Contains: Cereals containing gluten, Wheat)

240 grams

Diced British Chicken Breast

2 unit(s)

Garlic Clove

30 grams

Gochujang Paste

(Contains: Soya)

15 grams

Chicken Stock Paste

150 grams

Creme Fraiche

(Contains: Milk)

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

40 grams

Baby Spinach

Not included in your delivery

75 milliliter(s)

Water for the Sauce

Energy (kJ)3258 kJ
Energy (kcal)779 kcal
Fat31.1 g
of which saturates17.7 g
Carbohydrate76 g
of which sugars9.8 g
Dietary Fibre0.9 g
Protein47.7 g
Salt2.7 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Colander
•Large Saucepan
•Large Frying Pan
•Grater

Instructions

1

Bring a large saucepan of water to the boil with 0.5 tsp salt for the orzo.

When boiling, add the orzo to the water and bring back to the boil. Cook until tender, 10 mins.

Once cooked, drain in a sieve and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

2

While the orzo cooks, heat a drizzle of oil in a large frying pan on medium-high heat.

Once the oil is hot, add the diced chicken to the pan and season with salt and pepper.

Cook until browned all over, 5-6 mins. Turn occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. 

3

Meanwhile, peel and grate the garlic (or use a garlic press).

Once the chicken is cooked, add the garlic and gochujang paste. Stir-fry for a further 30 secs. 

Stir in the chicken stock paste and water (see pantry for amount). Bring to the boil, then lower the heat.

Simmer until the chicken is cooked through, 3-4 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

4

Once the chicken is cooked, stir in the creme fraiche and Italian style cheese. 

Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins. Season with salt and pepper then remove from the heat. 

5

Stir the cooked orzo into the sauce so that it is nicely coated. 

 

6

Share the creamy gochujang chicken orzo out between your serving bowls and tuck in. 

Enjoy!

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