Spicy Korean-Style Chicken
with Rice, Ginger-Garlic Veggies and Green OnionCalories
:
740 kcalProtein
:
47g proteinTotal
:
30 minutesDifficulty
:
MediumQuick
Spicy
High Protein
Allergens:
- Soy
- Wheat
- Crustaceans
- Egg
- Fish
- Gluten
- Milk
- Mustard
- Sesame
- Sulphites
- May contain traces of allergens
- Wheat
- Soy
- Peanuts
- Tree nuts
- Triticale
.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
320 g
Chicken Breast Tenders
2 tbsp
Gochujang
(Contains: Soy, Wheat May be present: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Sulphites)
4 tbsp
Soy Sauce Mirin Blend
(Contains: Soy May be present: Crustaceans, Sesame, Fish, Wheat, Milk, Gluten, Sulphites, Egg, Mustard)
2 tbsp
Ginger-Garlic Puree
(May be present: Soy, Sulphites, Milk)
1 unit(s)
Zucchini
1 unit(s)
Carrot
¾ cup
Jasmine Rice
(May be present: Fish, Mustard, Sesame, Soy, Sulphites, Peanuts, Milk, Tree nuts, Egg, Crustaceans, Wheat)
9 g
Cornstarch
(May be present: Soy, Sesame, Fish, Milk, Egg, Mustard, Triticale, Sulphites, Crustaceans, Wheat, Tree nuts, Peanuts)
2 unit(s)
Green Onion
Not included in your delivery
½ tsp
Sugar*
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Calories740 kcal
Fat20 g
Saturated Fat3 g
Carbohydrate94 g
Sugar15 g
Dietary Fiber4 g
Protein47 g
Cholesterol125 mg
Sodium1310 mg
Potassium1250 mg
Calcium75 mg
Iron3 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.
Cooking Steps
1
- 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, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 13-15 min. Remove from heat. Set aside, still covered.
2
- Meanwhile, halve zucchini lengthwise, then cut into 1/4-inch half moons.
- Peel, then halve carrot lengthwise, then cut into 1/4-inch half moons.
- Thinly slice green onions, keeping green and white parts separate.
3
- Heat a large non-stick pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then carrots and 1 tbsp (2 tbsp) water. Cook for 3-4 min, stirring occasionally, until carrots are softened and liquid is absorbed.
- Add zucchini. Cook for 3-4 min, stirring occasionally, until veggies are tender-crisp.
- Add half the ginger-garic puree and green onion whites, then season with salt and pepper. Cook for 1 min, stirring often, until fragrant.
- Transfer veggies to plate. Keep warm.
- Carefully wipe pan clean.
4
- Reheat the same pan (from step 3) over medium-high.
- While the pan is heating, pat chicken dry. Season with salt and pepper.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken. Sear for 3-4 min per side, until golden and cooked through.**
5
- Meanwhile, in a small bowl, whisk together gochujang, 1/2 cup (1 cup) water, soy sauce mirin blend, 1/2 tsp (1 tsp) sugar, remaining ginger-garlic puree and cornstarch.
- To the pan with chicken, add sauce mixture. Bring to a simmer.
- Cook for 1-3 min, stirring often, until sauce thickens slightly.
6
- Fluff rice with a fork, then stir in half the green onion greens.
- Divide rice between bowls. Top with veggies.
- Divide chicken and sauce between bowls.
- Sprinkle with remaining green onions.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Some enjoyed the spiciness, while others found it lacking depth; consider adding a touch of sweetness to balance the heat.
- Suggestions: For better texture, try grating the carrots instead of slicing them.
