Korean-Style Chicken Patties
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Korean-Style Chicken Patties

Korean-Style Chicken Patties

with Sesame-Green Onion Rice, Carrots and Edamame

Gochujang is the star ingredient that takes this dish over the top. Succulent chicken patties are tossed in a sauce consisting of gochujang, soy sauce and honey, then paired with a dynamic veggie duo of carrots and edamame.

Tags:
New
•Spicy
•Quick
Allergens:
Soy
•Wheat
•Sesame
•Sulphites
•Milk

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.

Preparation Time25 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

250 g

Ground Chicken

¾ cup

Jasmine Rice

1 unit(s)

Carrot

56 g

Edamame

(Contains Soy)

1 unit(s)

Green Onion

¼ cup

Panko Breadcrumbs

(Contains Wheat)

2 tbsp

Gochujang

(Contains Soy, Wheat)

2 tbsp

Ginger-Garlic Puree

1 tbsp

Sesame Seeds

(Contains Sesame)

1 tbsp

Honey

1 tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

1.5 tbsp

Oil*

0.31 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories780 kcal
Fat32 g
Saturated Fat9 g
Carbohydrate96 g
Sugar14 g
Dietary Fiber5 g
Protein34 g
Cholesterol123 mg
Sodium1200 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Pot
•Strainer
•Measuring Cups
•Measuring Spoons
•Medium Bowl
•Large Non-Stick Pan
•Peeler

Cooking Steps

Cook rice
1

Before starting, wash and dry all produce. Heat a medium pot over medium heat. When hot, add 1/2 tbsp (1 tbsp) oil, then half the ginger-garlic puree and rice. Cook, stirring often, until fragrant, 2-3 min. Add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt and bring to a boil over high heat.Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove from heat. Set aside, still covered.

Form patties
2

Meanwhile, add chicken, panko, remaining ginger-garlic puree and 1/8 tsp (1/4 tsp) salt to a medium bowl. Season with pepper, then combine. Form into four 3-inch patties (8 patties for 4 ppl). (NOTE: Your mixture may look wet; this is normal! In step 4, you can carefully re-shape the patties when cooking.)

Toast sesame seeds
3

Heat a large non-stick pan over medium heat.When hot, add sesame seeds to the dry pan. Toast, stirring often, until golden, 4-5 min. (TIP: Keep your eye on sesame seeds so they don't burn!)Remove from heat, then transfer to a plate.

Cook veggies
4

Peel, then halve carrot lengthwise. Cut into 1/2-inch half-moons.Reheat the same pan over medium-high. When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted. Add edamame, carrots and 2 tbsp (4 tbsp) water. Cook until veggies are lightly charred, 4-5 mins. Season with salt and pepper.Transfer to a plate.

Cook and glaze patties
5

Add 1 tbsp oil to the same pan, then patties. (NOTE: Don't overcrowd the pan; cook in 2 batches if needed, using 1 tbsp oil per batch.)Cook until browned all over and cooked through, 4-5 min per side.**Reduce heat to medium. Add gochujang, honey, soy sauce and 1/2 cup (1 cup) water to the pan. Season with pepper, then stir to combine. Cook, until glaze thickens slightly and patties are well-coated, 2-3 min.

Finish and serve
6

Thinly slice green onion.Fluff rice with a fork, then stir in half the green onions and half the sesame seeds.Divide rice between bowls. Top with veggies and patties.Pour any remaining sauce over patties.Sprinkle with remaining green onions and remaining sesame seeds.

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