Sweet and Spicy Gochujang Chicken
with Jasmine Rice and Peanuts
Looking for a super quick and tasty midweek dinner option? Try cooking up our Sweet and Spicy Gochujang Chicken in just 15 minutes for a delicious and speedy meal.
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 Thigh
80 grams
Sliced Mushrooms
150 grams
Jasmine Rice
120 grams
Coleslaw Mix
50 grams
Gochujang Paste
(Contains Soya)
75 grams
Teriyaki Sauce
(Contains Soya)
25 grams
Salted Peanuts
(Contains Peanut May contain Nuts)
Not included in your delivery
20 grams
Butter
50 milliliter(s)
Water
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, once the kettle has boiled, pour it into a saucepan with 1/4 tsp salt on high heat.
- Boil the rice, 10-12 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, teriyaki, butter and water (see pantry for both amounts). Simmer, 1-2 mins.
- Meanwhile, crush the peanuts in the unopened sachet using a rolling pin.
- Share the rice between your bowls.
- Taste and season the chicken with salt and pepper if needed, then spoon it over the rice.
- Sprinkle over the peanuts.
Enjoy!
