Gochujang Chicken Rice Bowl
with Tenderstem® Broccoli and Zesty Rice
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.
Ingredients
150 grams
Jasmine Rice
1 unit(s)
Red Onion
80 grams
Tenderstem Broccoli
1 unit(s)
Garlic Clove
1 unit(s)
Lime
240 grams
Diced British Chicken Breast
10 grams
Cornflour
50 grams
Gochujang Paste
(Contains Soya)
25 grams
Ketjap Manis
(Contains Soya)
15 grams
Honey
15 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
5 grams
Roasted White Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
Not included in your delivery
1 tsp
Sugar for the Pickle
1 tbsp
Tomato Ketchup
125 milliliter(s)
Water
300 milliliter(s)
Water for the Rice
Nutritional information
Utensils
Instructions
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 1/4 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).
Halve, peel and slice the red onion as thinly as you can. Zest and cut the lime into wedges. Pop half the onion into a small bowl and add half the lime juice and sugar for the pickle (see pantry for amount). Add a pinch of salt, mix together and set aside to pickle.
Cut the Tenderstem® broccoli into thirds. Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the Tenderstem® and remaining onion and season. Stir-fry, 2-3 mins. Add a splash of water, then cover with a lid and allow to cook until tender, 4-6 mins. Remove the veg from the pan and cover to keep warm.
While the broccoli cooks, add the diced chicken into a medium bowl with the cornflour. Season with salt and pepper, then toss to coat.
Heat the (now empty) frying pan on high heat with a generous drizzle of oil. Once hot, fry the chicken until slightly crispy, 8-10 mins. Turn frequently to ensure it doesn't burn. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
In the meantime, in a medium bowl, combine the gochujang paste, ketjap manis, honey, soy sauce, ketchup and water for the sauce (see pantry for both amounts). TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
Once the chicken is slightly crispy, lower the heat to medium, then add the garlic and stir-fry, 30 secs.
Stir the sauce into the pan until the chicken is coated. Bring to a boil, then lower the heat and simmer until the sauce has thickened slightly, 3-4 mins.
Stir the cooked veg through the sauce until piping hot, 1-2 mins. Add a squeeze of lime juice from a lime wedge.
Taste and season with salt, pepper and more lime juice if needed. Add a splash of water if the sauce is a little thick.
Fluff up your rice with a fork and stir through the lime zest. Share the zesty rice between your bowls.
Top with your gochujang chicken stir-fry and pickled onion.
Sprinkle over the sesame seeds and serve with any remaining lime wedges to finish.
Enjoy
