Gochujang Glazed Chicken Breast Rice Bowl
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Gochujang Glazed Chicken Breast Rice Bowl

Gochujang Glazed Chicken Breast Rice Bowl

with Carrot & Spring Onion 'Kimchi' and Peanuts

A customer favourite, this Gochujang Glazed Chicken Breast Rice Bowl is a tried-and-tested recipe that always wins with a crowd.

Tags:
Spicy
Allergens:
Peanut
•Soya

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
DifficultyEasy

Ingredients

serving amount

150 grams

Jasmine Rice

1 unit(s)

Carrot

2 unit(s)

Spring Onion

15 milliliter(s)

Rice Vinegar

15 grams

Sambal Paste

260 grams

Diced British Chicken Breast

80 grams

Sugar Snap Peas

25 grams

Salted Peanuts

(Contains Peanut May contain Nuts)

2 unit(s)

Garlic Clove

60 grams

Gochujang Paste

(Contains Soya)

15 grams

Honey

Not included in your delivery

300 milliliter(s)

Water for the Rice

1 tsp

Sugar for the Pickle

100 milliliter(s)

Water for the Sauce

20 grams

Butter

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Nutritional information

Energy (kcal)698 kcal
Energy (kJ)2920 kJ
Fat19.3 g
of which saturates7.4 g
Carbohydrate85.3 g
of which sugars21.8 g
Protein44 g
Salt2.7 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Lid
•Large Saucepan
•Grater
•Medium Bowl
•Large Frying Pan
•Rolling Pin
•Garlic Press

Instructions

Cook the Rice
1

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

Stir in the rice and 1/4 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).

Make the 'Kimchi'
2

Meanwhile, trim the carrot, then coarsely grate (no need to peel). Trim and thinly slice the spring onions.

In a medium bowl, mix together the grated carrot, spring onion, rice vinegar, sambal (add less if you'd prefer things milder) and sugar for the pickle (see pantry for amount).

Set aside your 'kimchi' for later.

Fry the Chicken
3

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the diced chicken and season with salt and pepper.

Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Finish the Prep
4

Meanwhile, slice the sugar snap peas in half lengthways.

Crush the peanuts in the unopened sachet using a rolling pin.

Peel and grate the garlic (or use a garlic press).

Get the Gochujang
5

Once the chicken is cooked, add the sugar snap peas to the pan and stir-fry until tender, 2-3 mins.

Add the garlic and cook for 1 min more.

Lower the pan to medium heat, then stir in the gochujang paste, honey and water for the sauce (see pantry for amount). Cook until the sauce has thickened, 4-5 mins. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Once the sauce has reduced, vigorously stir through the butter (see pantry for amount) until melted.

Assemble and Serve
6

When ready, fluff up the rice with a fork and share between your bowls. Top with the gochujang glazed chicken.

Serve with your 'kimchi' alongside and sprinkle over the salted peanuts to finish.

Enjoy!

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