Gochujang Chicken Rice Bowl
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Gochujang Chicken Rice Bowl

with Pickled Lime and Charred Corn Slaw


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

300 milliliter(s)

Water for the Rice

1 tbsp

Plain Flour

75 milliliter(s)

Water for the Sauce

20 grams


2 tbsp



Nutritional information

Energy (kJ)3157 kJ
Energy (kcal)755 kcal
Fat23.5 g
of which saturates7.3 g
Carbohydrate88.2 g
of which sugars19.3 g
Protein48.4 g
Salt2.49 g
Always refer to the product label for the most accurate ingredient and allergen information.


Medium Saucepan
Baking Paper
Rolling Pin
Large Frying Pan
Medium Bowl
Large Bowl
Aluminum Foil



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.

Leave 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 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. 

Transfer the corn to a bowl and set aside. 

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 (see pantry for amount) in a medium 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.

Wipe out the (now empty) frying pan and put on medium-high heat with a drizzle of oil. 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. 


While your chicken fries, zest and cut your lime in half.

In a large bowl, add the coleslaw mix, charred corn, juice from half the lime, a drizzle of olive oil and a pinch of sugar (if you have any). Mix and season with salt and pepper. Set aside to pickle. 

Slice the remaining lime into wedges.

Once the chicken is cooked, transfer to a board, cover with foil and rest for a couple of mins.


Meanwhile, wipe the (now empty) frying pan clean and return to medium heat with a drizzle of oil.

Once hot, add the gochujang, 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 in the butter (see pantry for amount) until melted.


Fluff the rice with a fork and add the lime zest. Share between your serving bowls.

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

Place your slaw alongside the chicken. Serve with any remaining lime wedges for squeezing over.


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