Honey Gochujang Pulled Chicken Rice Bowl

Name: Honey Gochujang Pulled Chicken Rice Bowl with Soy Green Beans and Crispy Onions
Total time: 30 min
Yield: 2
Cuisine: Korean
Ingredients: 150 grams Jasmine Rice; 290 grams Slow Cooked British Chicken; 150 grams Green Beans; 1 unit(s) Garlic Clove; 10 milliliter(s) Soy Sauce; 50 grams Gochujang Paste; 15 grams Honey; 32 grams Mayonnaise; 1 sachet(s) Crispy Onions; 300 milliliter(s) Water for the Rice

with Soy Green Beans and Crispy Onions

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Tags:

High Protein

•Spicy

Allergens:

Wheat

•Cereals containing gluten

•Soya

•Egg

•Mustard

The quantities provided above are averages only.

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.

Total30 minutes

Active 25 minutes

DifficultyEasy

Ingredients

serving amount

150 grams

Jasmine Rice

290 grams

Slow Cooked British Chicken

150 grams

Green Beans

1 unit(s)

Garlic Clove

10 milliliter(s)

Soy Sauce

(Contains: Wheat, Cereals containing gluten, Soya)

50 grams

Gochujang Paste

(Contains: Soya)

15 grams

Honey

32 grams

Mayonnaise

(Contains: Egg, Mustard)

1 sachet(s)

Crispy Onions

(Contains: Cereals containing gluten)

Not included in your delivery

300 milliliter(s)

Water for the Rice

Nutritional information

Energy (kJ)2933 kJ

Energy (kcal)701 kcal

Fat17.8 g

of which saturates4.6 g

Carbohydrate85.5 g

of which sugars17.3 g

Dietary Fiber5.4 g

Protein48.5 g

Salt3.14 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Medium Saucepan

•Lid

•Oven dish

•Aluminum Foil

•Chopping Board

•Grater

•Knife

•Large Frying Pan

•Fork

Instructions

Preheat your oven to 220°C/200°C fan/gas mark 7.

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, remove the chicken from its packaging and place in an ovenproof dish along with the juices. Cover with foil.

Roast on the middle shelf of your oven for 20-25 mins. IMPORTANT: Ensure the chicken is piping hot throughout.

In the meantime, trim the green beans.

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

When the chicken has 10 mins remaining, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the green beans and stir-fry until starting to char, 2-3 mins.

Turn the heat down to medium, add a splash of water and immediately cover with a lid or some foil. Cook until tender, 4-5 mins.

Once tender, add half the soy sauce and garlic to the pan. Cook for 1 min more, then remove from the heat.

Once cooked, remove the chicken from the oven, discard the foil, then use two forks to gently break apart the chicken.

Stir through the gochujang (add less if you'd prefer things milder), honey and remaining soy until combined. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Taste and season with salt and pepper if needed.

When everything's ready, fluff up the rice with a fork and share between your bowls.

Top with the gochujang chicken and soy green beans.

Drizzle over the mayonnaise and finish with a sprinkle of crispy onions.

Enjoy!