Gochujang Glazed Chicken Breast Rice Bowl
with Carrot & Spring Onion 'Kimchi' and Peanuts
A customer favourite, this Gochujang Glazed Chicken Breast Rice Bowl is a tried-and-tested recipe that always wins with a crowd.
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)
Carrot
2 unit(s)
Spring Onion
15 milliliter(s)
Rice Vinegar
15 grams
Sambal Paste
260 grams
Diced British Chicken Breast
80 grams
Sugar Snap Peas
25 grams
Salted Peanuts
(Contains Peanut May contain Nuts)
2 unit(s)
Garlic Clove
60 grams
Gochujang Paste
(Contains Soya)
15 grams
Honey
Not included in your delivery
300 milliliter(s)
Water for the Rice
1 tsp
Sugar for the Pickle
100 milliliter(s)
Water for the Sauce
20 grams
Butter
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).
Meanwhile, trim the carrot, then coarsely grate (no need to peel). Trim and thinly slice the spring onions.
In a medium bowl, mix together the grated carrot, spring onion, rice vinegar, sambal (add less if you'd prefer things milder) and sugar for the pickle (see pantry for amount).
Set aside your 'kimchi' for later.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the diced chicken and season with salt and pepper.
Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
Meanwhile, slice the sugar snap peas in half lengthways.
Crush the peanuts in the unopened sachet using a rolling pin.
Peel and grate the garlic (or use a garlic press).
Once the chicken is cooked, add the sugar snap peas to the pan and stir-fry until tender, 2-3 mins.
Add the garlic and cook for 1 min more.
Lower the pan to medium heat, then stir in the gochujang paste, honey and water for the sauce (see pantry for amount). Cook until the sauce has thickened, 4-5 mins. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
Once the sauce has reduced, vigorously stir through the butter (see pantry for amount) until melted.
When ready, fluff up the rice with a fork and share between your bowls. Top with the gochujang glazed chicken.
Serve with your 'kimchi' alongside and sprinkle over the salted peanuts to finish.
Enjoy!
