Honey Gochujang Pulled Chicken Rice Bowl
with Soy Green Beans and Crispy Onions
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.
Ingredients
150 grams
Jasmine Rice
290 grams
Slow Cooked Chicken
150 grams
Green Beans
1 unit(s)
Garlic Clove
15 milliliter(s)
Soy Sauce
(Contains 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
Utensils
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 the beans are tender, 4-5 mins.
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, honey and remaining soy until combined. Taste, season with salt and pepper if you feel it needs it.
Fluff up the rice with a fork. Share between your bowls.
Top with the gochujang chicken and green beans.
Drizzle over the mayonnaise. Finish with a sprinkle of crispy onions.
Enjoy!
