Spicy Korean-Style Chicken Breast
with Rice, Ginger-Garlic Veggies and Green Onion
Ingredients: Chicken breast • Zucchini • Carrot • Jasmine rice • Soy sauce-mirin blend (soy) (salted mirin (glucose, fermented rice extract, water, salt), water, soy sauce (soybean, maltodextrin, salt), salt, natural flavour (autolyzed yeast), citric acid, potassium sorbate, sodium benzoate) • 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) • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Cornstarch • 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
2 unit(s)
Chicken Breasts
2 tbsp
Gochujang
(Contains: Soy, Wheat May contain traces of: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Sulphites)
4 tbsp
Soy Sauce Mirin Blend
(Contains: Soy May contain traces of: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Sulphites, Wheat)
2 tbsp
Ginger-Garlic Puree
(May contain traces of: Milk, Sulphites, Soy)
1 unit(s)
Zucchini
1 unit(s)
Carrot
¾ cup
Jasmine Rice
(May contain traces of: Crustaceans, Egg, Fish, Milk, Mustard, Sesame, Sulphites, Wheat, Soy, Peanuts, Tree nuts)
9 g
Cornstarch
(May contain traces of: Crustaceans, Egg, Fish, Milk, Mustard, Sesame, Sulphites, Wheat, Soy, Peanuts, Tree nuts, Triticale)
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 pan is heating, pat chicken dry. Cut into 1-inch wide strips. Season with salt and pepper.
- When pan is hot, add 1 tbsp (2 tbsp) oil, then chicken. Sear 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 pan with chicken, add sauce mixture. Bring to simmer.
- Cook for 1-3 min, stirring often, until sauce thickens slightly.
- Fluff rice with fork, then stir in half the green onion greens.
- Divide rice between bowls. Top with veggies.
- Divide chicken and sauce between bowls.
- Sprinle with remaining green onions.
If you've opted to get chicken breasts, cut into 1-inch-wide strips, then prepare and cook in the same way the recipe instructs you to prepare and cook chicken breast tenders.
