Gochujang and Honey Chicken Bites
with Toasted Sesame Rice
These tender chicken bites are coated in a sticky, sweet-spicy glaze of gochujang and honey, bringing bold Korean-inspired flavours to every bite. Served over fragrant toasted sesame rice, the dish is completed with sautéed bok choy and edamame.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
310 g
Chicken Breast, Diced
¾ cup
Jasmine Rice
1 unit(s)
Shanghai Bok Choy
56 g
Edamame
(Contains Soy)
1 unit(s)
Carrot
3 tbsp
Cream Sauce Spice Blend
(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
2 tbsp
Gochujang
(Contains Soy, Wheat May contain Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Sulphites)
1 unit(s)
Honey
1 tbsp
Sesame Oil
(Contains Sesame)
9 g
Sesame Seeds
(Contains Sesame May contain Soy, Sulphites, Tree nuts, Egg, Gluten, Milk, Mustard, Peanuts)
½ tbsp
Soy Sauce
(Contains Sulphites, Soy May contain Fish, Milk, Mustard, Sesame, Wheat, Egg)
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.12 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, add rice. Cover and reduce heat to medium-low. Cook for 12-15 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, cut bok choy into 1/2-inch pieces. Using a strainer, rinse bok choy leaves to wash away any dirt.
- Halve carrot lengthwise, then cut into 1/8-inch half-moons.
- Heat a large non-stick pan over medium, when hot, add sesame seeds to the dry pan.
- Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
- To a small bowl, add gochujang, honey, soy sauce, half the sesame oil and 2 tbsp (4tbsp) water. Stir to combine.
- Reheat the same pan, over medium. When hot, add carrots, edamame and 1/4 cup (1/3 cup) water. Cook for 3-4 min, stirring occasionally, until water is absorbed and carrots are almost tender.
- Add 1/2 tbsp (1 tbsp) oil and bok choy. Cook for 2-3 min, stirring occasionally, until veggies are tender. Season with salt and pepper.
- Transfer to a plate.
- Carefully wipe out pan.
- Pat chicken dry with paper towels. Season with salt, pepper and Cream Sauce Spice Blend. Then toss to coat.
- Reheat the same pan from Step 3, over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 3-4 min per side, until chicken is golden and cooked through.**
- Return veggies to the pan.
- Add the gochujang mixture to the pan. Cook, stirring often, until sauce thickens slightly, 1-2 min.
- To the pot with the rice, add half the sesame seeds and remaining sesame oil, then fluff rice with a fork.
- Divide rice between bowls. Top with chicken, veggies and sauce.
- Sprinkle with remaining sesame seeds.