Honey-Gochujang Chicken Poke Style Bowl
Serves 2 | with Quick Sushi Rice, Pickled Carrot and Avocado
Take lunch to the next level with this poke style bowl. Quick steamed basmati rice forms the bed for honey-gochujang shredded chicken, slices of creamy avocado and pickled carrot ribbons. Finish with a sprinkling of sesame seeds for a meal to remember.
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
1 unit(s)
Carrot
15 milliliter(s)
Rice Vinegar
4 unit(s)
British Chicken Thighs
15 grams
Honey
1 unit(s)
Garlic Clove
1 unit(s)
Avocado
50 grams
Gochujang Paste
(Contains Soya)
1 pouch(es)
Sushi Rice
5 grams
Roasted White Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
Not included in your delivery
½ tsp
Sugar for Pickling
30 grams
Butter
75 milliliter(s)
Water for the Sauce
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Trim and peel the carrot. Use a peeler to peel long ribbons down the length of the carrot, stopping at the core.
d) In a medium bowl, combine the rice vinegar, the sugar for pickling (see pantry for amount) and the carrot ribbons. Season with salt, mix together well, then set aside to pickle.
a) Lay the chicken thighs flat onto a lined baking tray, then drizzle with oil and half the honey. Season with salt and pepper. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
b) When the oven is hot, roast on the top shelf until browned and cooked through, 16-18 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
a) Peel and grate the garlic (or use a garlic press).
b) Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board, face-down. Slice into 0.5 cm thick slices.
a) In a small saucepan, combine the garlic, gochujang paste and the remaining honey with the butter and water for the sauce (see pantry for both amounts).
b) Bring to a simmer on medium heat and cook until slightly thickened, 1-2 mins. Remove from the heat and cover to keep warm.
a) Once cooked, remove the chicken from the oven and transfer to a bowl.
b) Use two forks to shred the chicken as finely as you can, then stir through the honey-gochujang sauce.
c) Cook the rice according to pack instructions. Once hot, divide between 2 serving bowls.
a) Top the zesty rice in sections with the shredded honey-gochujang chicken, pickled carrot ribbons and avocado.
b) Drizzle over the mayo (see pantry for amount) and sprinkle over the sesame seeds to finish.
Enjoy!
