Sticky Sweet Potato and Chicken Breast Bibimbap
with Spinach, Pickled Cucumber and Sesame Mayo
- Sesame
- Soya
- May contain traces of allergens
- Celery
- Almonds
- Brazil nuts
- Cashew nuts
- Pecan Nuts
- Peanut
- Hazelnuts
- Macadamia Nuts
- Pistachio nuts
- Nuts
Ingredients
2 unit(s)
Sweet Potato
150 grams
Jasmine Rice
½ unit(s)
Cucumber
(May contain traces of: Celery)
15 milliliter(s)
Rice Vinegar
5 grams
Roasted White Sesame Seeds
(Contains: Sesame May contain traces of: Almonds, Brazil nuts, Cashew nuts, Pecan Nuts, Peanut, Hazelnuts, Macadamia Nuts, Pistachio nuts, Nuts)
50 grams
Gochujang Paste
(Contains: Soya)
15 grams
Honey
100 grams
Baby Spinach
25 grams
Ketjap Manis
(Contains: Soya)
240 grams
Diced British Chicken Breast
Not included in your delivery
300 milliliter(s)
Water for the Rice
1 tsp
Sugar for Pickling
3 tbsp
Mayonnaise
1 tbsp
Water for the Mayo
2 tbsp
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the sweet potatoes into 2cm chunks (no need to peel).
Put the sweet potato chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
Meanwhile, in a bowl, add the chicken, a drizzle of oil and season. Mix to combine. Pop the chicken onto a baking tray and bake on the top shelf of the oven until slightly golden and cooked through, 12-15 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It’s cooked when no longer pink in the middle.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice, 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).
In the meantime, trim the cucumber, then halve lengthways. Thinly slice widthways.
In a medium bowl, combine the rice vinegar and sugar for pickling (see pantry for amount). Season with salt and pepper, then add the cucumber.
Mix together well, then set aside to pickle.
In a small bowl, combine the mayo and water for the mayo (see pantry for amount) with the sesame seeds. Mix together, then set aside your sesame mayo.
Put the gochujang in another small bowl and mix in the honey and water for the sauce (see pantry for amount). Set aside your sticky gochujang sauce. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
When the sweet potato has 5 mins left, heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the diced chicken to the pan and season with salt and pepper. Fry until golden brown on the outside and cooked through. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.
Next, add the spinach to the chicken and season. Stir-fry until wilted, 2-3 mins, reducing the heat slightly if needed. Once wilted, stir in the ketjap manis. Cook for 1 min, then remove from the heat.
Once roasted, remove the sweet potato and chicken from the oven and stir through the sticky gochujang sauce.
Fluff up the rice with a fork, then share between your bowls.
Top with the roasted gochujang sweet potatoes, baked chicken, spinach and cucumber pickle in separate sections. Spoon over the pickling liquid and drizzle with the sesame mayo to finish.
Enjoy!
Step 5 MOD: If you’ve chosen to add chicken to your meal, add it to the pan before the spinach and fry until golden brown on the outside and cooked through, 8-10 mins, then add the spinach and continue as instructed. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.
