Maple-Gochujang Chicken with Green Onion Rice
with Creamy Sesame-Cucumber Slaw- Soy
- Wheat
- Sesame
- Egg
- Mustard
- Fish
- Mustard
- Sesame
- Soy
- Sulphites
- Peanuts
- Milk
- Tree nuts
- Egg
- Crustaceans
- Wheat
- May contain traces of allergens
- Gluten
- Triticale
Ingredients: Chicken breasts • Coleslaw mix (red cabbage, greeen cabbage, carrot) • Jasmine rice • Mini cucumber • Maple syrup • Gochujang (soy, wheat) (gochujang (water, tapioca syrup, brown rice, red pepper powder, salt, alcohol, garlic, onion), water, soy sauce (water, wheat, soybeans, salt, sodium benzoate), chili peppers, salt, vinegar, modified corn and/or potato starch, vegetable oil, paprika oleoresin, xanthan gum, acetic acid, citric acid, lactic acid, potassium sorbate, sodium benzoate, calcium disodium EDTA) • Mayonnaise (mustard, egg) (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) • Rice vinegar (rice vinegar, sugar, salt) • Sesame oil • Sesame seeds • Cornstarch • Green onion.
Ingredients
2 unit(s)
Chicken Breasts
¾ cup
Jasmine Rice
(May be present: Fish, Mustard, Sesame, Soy, Sulphites, Peanuts, Milk, Tree nuts, Egg, Crustaceans, Wheat)
170 g
Coleslaw Cabbage Mix
2 unit(s)
Mini Cucumber
2 unit(s)
Green Onion
2 tbsp
Gochujang
(Contains: Soy, Wheat)
1 tbsp
Maple Syrup
9 g
Sesame Seeds
(Contains: Sesame May be present: Soy, Sulphites, Tree nuts, Egg, Gluten, Milk, Mustard, Peanuts)
2 tbsp
Mayonnaise
(Contains: Egg, Mustard May be present: Fish, Milk, Sesame, Soy, Sulphites, Wheat)
4.5 g
Cornstarch
(May be present: Soy, Sesame, Fish, Milk, Egg, Mustard, Triticale, Sulphites, Crustaceans, Wheat, Tree nuts, Peanuts)
½ tbsp
Seasoned Rice Vinegar
(May be present: Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)
1 tbsp
Sesame Oil
(Contains: Sesame May be present: Wheat, Soy, Milk, Egg, Sulphites, Gluten, Crustaceans, Mustard, Fish)
Not included in your delivery
1 tbsp
Butter*
1 tbsp
Oil*
0.13 g
Salt*
0.13 g
Pepper*
Nutrition facts
Cooking Steps
- Before starting, wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.
- While rice cooks, heat a large non-stick pan over medium.
- When hot, add sesame seeds to the dry pan. Toast for 3-5 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
- Transfer to a plate.
- Thinly slice green onions.
- Thinly slice cucumbers.
- To a large bowl, add coleslaw cabbage mix, cucumbers, mayo, sesame oil, half the green onions, half the sesame seeds, and half the vinegar (use all for 4 servings). Season with salt and pepper. Toss to coat.
- Pat chicken dry with paper towels.
- Cut chicken into 1/4-inch thick slices.
- To a shallow bowl, add chicken, half the cornstarch (use all for 4 servings) and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Toss to coat.
- Reheat the same pan (from step 2) over medium-high.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil and chicken. Cook for 3-5 min, stirring occasionally, until golden and cooked through.**
- To pan with chicken, add gochujang, half the maple syrup (use all for 4 servings), 1/3 cup (1/2 cup) water and 1 tbsp (2 tbsp) butter.
- Cook for 1-2 min, stirring often, until butter melts and sauce thickens slightly.
- Fluff rice with a fork. Stir in remaining green onions.
- Divide rice and slaw between plates.
- Top rice with chicken. Spoon any remaining sauce in the pan over chicken.
- Sprinkle remaining sesame seeds over top.
