Gochujang and Honey Chicken Bites
with Toasted Sesame Rice- Soya
- Blé
- Sésame
- Sulfites
- Poisson
- Moutarde
- Sésame
- Soya
- Sulfites
- Arachides
- Lait
- Noix
- Oeuf
- Crustacés
- Blé
- Peut contenir des traces d’allergènes
- Gluten
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.
Ingrédients
340 g
Poitrine de poulet en dés
¾ tasse(s)
Riz au jasmin
(Peut contenir : Poisson, Moutarde, Sésame, Soya, Sulfites, Arachides, Lait, Noix, Oeuf, Crustacés, Blé)
1 pièce(s)
Bok choy de Shanghai
56 g
Edamames
(Contient: Soya)
1 pièce(s)
Carotte
30 g
Mélange d'épices pour sauce crémeuse
(Contient: Blé Peut contenir : Moutarde, Sésame, Soya, Sulfites, Arachides, Lait, Noix)
2 cs
Gochujang
(Contient: Soya, Blé Peut contenir : Poisson, Moutarde, Sésame, Sulfites, Lait, Oeuf, Crustacés, Gluten)
1 pièce(s)
Miel
1 cs
Huile de sésame
(Contient: Sésame Peut contenir : Poisson, Moutarde, Soya, Sulfites, Lait, Oeuf, Crustacés, Blé, Gluten)
9 g
Graines de sésame
(Contient: Sésame Peut contenir : Moutarde, Soya, Sulfites, Arachides, Lait, Noix, Oeuf, Gluten)
½ cs
Sauce soya
(Contient: Soya, Blé, Sulfites Peut contenir : Poisson, Moutarde, Sésame, Lait, Oeuf, Blé)
Pas inclus dans votre livraison
1.5 cs
Huile*
0.13 cc
Sel*
0.12 cc
Poivre*
Ustensiles
Instructions
- 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.
