Spicy Korean-Style Chicken
with Rice, Ginger-Garlic Veggies and Green Onion
.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
320 g
Chicken Breast Tenders
2 tbsp
Gochujang
(Contains: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Sulphites, May contain traces of allergens, Soy, Wheat)
4 tbsp
Soy Sauce Mirin Blend
(Contains: Crustaceans, Sesame, Fish, Wheat, Milk, Gluten, Sulphites, Egg, Mustard, May contain traces of allergens, Soy)
2 tbsp
Ginger-Garlic Puree
(Contains: Soy, Sulphites, Milk, May contain traces of allergens)
1 unit(s)
Zucchini
1 unit(s)
Carrot
¾ cup
Jasmine Rice
(Contains: Fish, Mustard, Sesame, Soy, Sulphites, Peanuts, Milk, Tree nuts, Egg, Crustaceans, Wheat, May contain traces of allergens)
9 g
Cornstarch
(Contains: Soy, Sesame, Fish, Milk, Egg, Mustard, Triticale, Sulphites, Crustaceans, Wheat, Tree nuts, Peanuts, May contain traces of allergens)
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
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, 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.
- 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.
- 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.
- 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.**
- 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.
- 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.
