Korean-Style Sweet and Spicy Chicken
with Sesame-Veggie Rice and Pickled Cucumber
Ingredients: Chicken thighs • Carrots • Jasmine rice • Bok choy • Cucumber • Gochujang (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) (soy, wheat) • Rice vinegar (rice vinegar, sugar, salt) • Miso stock concentrate (sugars (maltodextrin, glucose), water, soybean, rice, salt, alcohol) (soy) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Sesame seeds • Moo shu spice blend (garlic powder, sugar (maltodextrin), spices, soy sauce powder [soy sauce (soybeans, wheat, salt), maltodextrin, salt], salt, silicon dioxide) (soy, wheat, sulphites) • 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
270 g
Chicken Thighs
2 tbsp
Gochujang
(Contains: Soy, Wheat May contain traces of: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Sulphites)
1 tbsp
Seasoned Rice Vinegar
(May contain traces of: Egg, Fish, Milk, Mustard, Sesame, Tree nuts, Soy, Wheat)
2 unit(s)
Green Onion
9 g
Sesame Seeds
(Contains: Sesame May contain traces of: Egg, Gluten, Milk, Mustard, Sulphites, Tree nuts, Soy, Peanuts)
1 unit(s)
Chicken Broth Concentrate
9 g
Moo Shu Spice Blend
(Contains: Soy, Wheat, Sulphites May contain traces of: Milk, Mustard, Sesame, Tree nuts, Peanuts)
¾ cup
Jasmine Rice
1 unit(s)
Mini Cucumber
1 unit(s)
Miso Broth Concentrate
(Contains: Soy May contain traces of: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Sulphites, Wheat)
1 unit(s)
Carrot
1 unit(s)
Shanghai Bok Choy
Not included in your delivery
1 tbsp
Oil*
2.5 tsp
Sugar*
0.38 tsp
Salt*
2 tbsp
Butter*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
- Before starting, to a medium pot, add 1 1/4 cups (2 1/2 cups) water, chicken broth concentrate, half the Moo Shu Spice Blend and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Wash and dry all produce.
- 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.
- Cut bok choy into 1/2-inch pieces. Rinse bok choy leaves to wash away any dirt.
- Peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons.
- Cut cucumber into 1/2-inch rounds.
- Thinly slice green onions.
- To a small bowl, add gochujang, miso broth concentrate, 1 tsp (2 tsp) sugar and 1/3 cup (2/3 cup) water. Stir to combine.
- To a medium microwaveable bowl, add 1 tbsp (2 tbsp) vinegar, 2 tbsp (4 tbsp) water, 1/2 tbsp (1 tbsp) sugar and a pinch of salt. (NOTE: This is your pickling liquid.)
- Microwave in 15 sec increments, stirring between each, until sugar dissolves. Add cucumbers, then stir to combine.
- Place in fridge to cool.
- Heat a large non-stick pan over medium.
- When hot, add sesame seeds to the dry pan. Toast for 1-2 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
- Reheat the pan over medium. When hot, add 1/2 tbsp (1 tbsp) oil, carrots and 1 tbsp (2 tbsp) water, then cover and cook for 2-3 min, until tender-crisp.
- Add bok choy and cook for 1-2 mins, until tender-crisp. Season with salt and pepper.
- Transfer to a plate.
- Carefully wipe the pan clean.
- Reheat the pan over medium-high.
- While the pan heats, pat chicken dry with paper towels. Season with salt, pepper and remaining Moo Shu Spice Blend.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Cook on one side for 3-4 min, until browned. Flip chicken, then cover and continue cooking for 5-7 min.
- Reduce heat to medium-low, then add gochujang sauce mixture and 1 tbsp (2 tbsp) butter. Cook for 1-3 min, stirring occasionally, until sauce is slightly thickened and chicken is cooked through.**
- To the rice, add veggies, 1 tbsp (2 tbsp) butter, half the sesame seeds and half the green onions. Fluff rice with a fork and stir to combine.
- Thinly slice chicken.
- Divide rice between plates.
- Top with chicken and spoon remaining sauce over top.
- Sprinkle chicken with remaining sesame seeds and remaining green onions.
- Serve pickled cucumbers alongside.
