Honey-Gochujang Chicken Poke Style Bowl
Serves 2 | with Quick Rice, Pickled Carrot and Avocado
Take lunch to the next level with this poke style bowl. Quick steamed basmati rice forms the bed for honey-gochujang shredded chicken, slices of creamy avocado and pickled carrot ribbons. Finish with a sprinkling of sesame seeds for a meal to remember.
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
1 unit(s)
Lime
1 unit(s)
Carrot
4 unit(s)
British Chicken Thighs
1 unit(s)
Garlic Clove
50 grams
Gochujang Paste
(Contains Soya)
15 grams
Honey
1 unit(s)
Avocado
1 unit(s)
Steamed Basmati Rice
5 grams
Roasted White Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
Not included in your delivery
½ tsp
Sugar for Pickling
1 unit(s)
Egg
30 grams
Butter
75 milliliter(s)
Water for the Sauce
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Zest the lime, then juice it into a medium bowl.
c) Trim and peel the carrot. Use a peeler to peel long ribbons down the length of the carrot, stopping at the core.
d) Add the sugar for pickling (see pantry for amount) and the carrot ribbons to the bowl of lime juice. Season with salt, mix together well, then set aside to pickle.
a) Lay the chicken thighs flat onto a baking tray, then drizzle with oil and half the honey. Season with salt and pepper. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
b) When the oven is hot, roast on the top shelf until browned and cooked through, 16-18 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
a) While the chicken roasts, boil a half-full kettle.
b) Pour the boiled water into a medium saucepan and bring to the boil. Boil the egg (see pantry for amount) for 7-8 mins. Drain and allow to cool. IMPORTANT: Ensure egg whites are fully cooked.
c) While the eggs boil, peel and grate the garlic (or use a garlic press).
a) In a small saucepan, combine the garlic, gochujang, remaining honey, butter and water for the sauce (see pantry for both amounts). Bring to a simmer on medium heat and cook until slightly thickened, 1-2 mins. Remove from the heat and cover to keep warm.
b) Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board, face-down. Slice into 0.5 cm thick slices.
a) Once cooked, remove the chicken from the oven and transfer to a bowl.
b) Use two forks to shred the chicken as finely as you can, then stir through the honey-gochujang sauce.
c) Remove the eggs from their shells and cut in half.
d) Cook the rice according to pack instructions. Once hot, divide between 2 serving bowls and stir through the lime zest.
a) Top the zesty rice in sections with the shredded honey-gochujang chicken, boiled egg halves, pickled carrot ribbons and avocado.
b) Drizzle over the mayo (see pantry for amount) and sprinkle over the sesame seeds to finish.
Enjoy!
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