Gochujang Glazed Chicken Rice Bowl
with Carrot & Spring Onion 'Kimchi' and Peanuts
Tart and tangy, 'kimchi' (pronounced kim-chee) will be sure to give any dish a real flavour boost. A widely popular condiment in Korean cuisine, this kimchi is perfect for adding fresh and punchy flavours to any rice or noodle dish. SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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 Thigh
80 grams
Sugar Snap Peas
25 grams
Salted Peanuts
(Contains: Peanut May contain traces of: 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
Utensils
Instructions
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).
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.
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.
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).
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.
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!
