Gochujang Glazed Chicken Rice Bowl
with Carrot & Spring Onion 'Kimchi' and Peanuts
This vibrant Gochujang Glazed Chicken Rice Bowl is sure to put a pep in your step! A cheat's version of the classic Korean side dish kimchi gives plenty of colour as well as delicious flavour.
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
Basmati Rice
1
Carrot
2
Spring Onion
15
Rice Vinegar
15
Sambal Paste
80
Green Beans
260
Diced British Chicken Thigh
25
Salted Peanuts
(Contains Peanut May contain Nuts)
2
Garlic Clove
50
Gochujang Paste
(Contains Soya)
15
Honey
Not included in your delivery
300
Water for the Rice
1
Sugar for the Pickle
100
Water for the Sauce
20
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).
In the meantime, 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.
Trim the green beans.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the diced chicken and green beans 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.
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 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!
