Gochujang Chicken and Pickled Lime and Charred Corn Slaw
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Gochujang Chicken and Pickled Lime and Charred Corn Slaw

with Jasmine Rice


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Cooking time30 minutes


serving amount

150 grams

Jasmine Rice

160 grams


2 unit(s)

British Chicken Breasts

1 unit(s)


120 grams

Coleslaw Mix

50 grams

Gochujang Paste

(Contains Soya)

15 grams


Not included in your delivery

1 tbsp

Plain Flour

1 tbsp

Olive Oil

1 tsp


20 grams


75 milliliter(s)


2 tbsp



Nutritional information

Energy (kJ)3341 kJ
Energy (kcal)798 kcal
Fat27.5 g
of which saturates7.8 g
Carbohydrate90.2 g
of which sugars21.3 g
Protein48.4 g
Salt2.49 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Saucepan
Large Bowl



Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Meanwhile, drain the sweetcorn in a sieve.

Heat a drizzle of oil in a large frying pan on high heat. Once the pan is hot, add the sweetcorn and cook until charred, 5-6 mins. Adjust the heat if necessary. Stir only twice during this time - you want the sweetcorn to pick up some nice colour. 

Remove the corn and set aside and wipe the pan out. 


Next, sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2cm thick. 

Put the flour in a bowl with a good pinch of salt and some pepper and mix together. Lay your chicken breast in the bowl, then toss to ensure the chicken gets an even coating of flour.

Repeat for the other breasts. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.


Heat a drizzle of oil in the now empty frying pan on medium-high heat. Once the oil is hot, lay in the chicken.

Fry until golden brown and cooked through, 5-6 mins on each side. IMPORTANT: The chicken is cooked when no longer pink in the middle. Once cooked, transfer the chicken to a board, cover with foil and rest for a couple of mins.


While your chicken fries, zest and cut your lime into wedges.

In a large bowl, mix the coleslaw mix, a squeeze of lime (see ingredients), the olive oil and sugar for the dressing (see pantry for both amounts) and season with salt and pepper. 

Set aside to pickle. 


While the chicken is resting, discard the oil from the pork frying pan and wipe clean. Return to medium-high heat with a drizzle of oil.

Once hot, add the gochujang paste, honey and water for the sauce (see pantry for amount). Cook until the sauce has thickened, 2-3 mins. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Stir through the butter (see pantry for amount) until melted.


Fluff up the rice with a fork and add the lime zest then share between your serving bowls.

Top with your chicken, spoon over the gochujang sauce then drizzle over the mayo (see pantry for amount).

Serve your coleslaw alongside.


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