Easy Peasy Bulgogi-Gochujang Chicken Breast
with Jasmine Rice and Sesame Seeds
Super speedy, this Easy Peasy Bulgogi-Gochujang Chicken Breast takes only 15 minutes to make. The popular Korean condiment gochujang contains chillies, fermented soybeans and glutinous rice which give it its savoury-sweet flavour.
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
240 grams
Diced British Chicken Breast
80 grams
Sliced Mushrooms
150 grams
Jasmine Rice
120 grams
Coleslaw Mix
60 grams
Gochujang Paste
(Contains Soya)
100 grams
Bulgogi Sauce
(Contains Soya)
5 grams
Roasted White Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
Not included in your delivery
50 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
- Boil a half-full kettle.
- Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat.
- Once hot, fry the chicken and mushrooms, 6-8 mins. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat.
- Meanwhile, pour the boiled water into a saucepan with 1/4 tsp salt on high heat.
- Boil the rice, 12-13 mins.
- Once cooked, drain, pop back in the pan and cover.
- Add the coleslaw to the chicken.
- Stir-fry, 2-3 mins. IMPORTANT: Cook so there's no pink in the middle of the chicken.
- Stir in the gochujang, bulgogi and water (see pantry). Simmer, 1-2 mins.
- Share the rice between your bowls.
- Taste and season the chicken with salt and pepper if needed. Spoon over the rice.
- Sprinkle over the sesame seeds.
Enjoy!
