Sweet & Spicy Korean Chicken Thighs
sesame roasted veggies and noodles
Tender, sweet, and spicy Korean-style chicken thighs glazed with gochujang, sugar, and garlic, served over noodles with sauteed carrots and baby spinach. A bold, flavorful dish with the perfect balance of heat, sweetness, and umami.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
280 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, Tree nuts, Sesame, Soy, Wheat)
56 g
Carrot, julienned
28 g
Baby Spinach
2 unit(s)
Green Onion
9 g
Sesame Seeds
(Contains: Sesame May contain traces of: Soy, Sulphites, Tree nuts, Egg, Gluten, Milk, Mustard, Peanuts)
1 unit(s)
Chicken Broth Concentrate
200 g
Chow Mein Noodles
(Contains: Wheat May contain traces of: Egg, Gluten)
9 g
Moo Shu Spice Blend
(Contains: Soy, Sulphites, Wheat May contain traces of: Milk, Mustard, Tree nuts, Peanuts, Sesame)
Not included in your delivery
1 tbsp
Oil*
2 tbsp
Sugar*
½ tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Before starting, bring a large pot of salted water to a boil (use same for 4 servings).
- Wash and dry all produce.
- Thinly slice green onions.
- In a small bowl, combine gochujang, rice vinegar, 2 tbsp (4 tbsp) sugar.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil and carrots. Season with salt and pepper. Cook for 2-4 min, stirring often, until tender-crisp.
- Transfer carrots to a plate
- Pat chicken dry with paper towels.
- Cut into 1-inch pieces, in a medium bowl, toss with Moo Shu Spice Blend and half the gochujang sauce.
- Reheat the same pan over medium.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Cook 5 - 6 min [10-11 min], stirring occasionally, until golden.**
- Toss with half the sesame seeds and transfer to a plate.
- To the boiling water, add ramen noodles. Cook uncovered for 1 - 2 min, until tender.
- Drain noodles, then rinse under warm water.
- In large non-stick pan over medium heat, add noodles, carrots, spinach, gochujang sauce, chicken broth concentrate and 2 tbsp (4 tbsp) water and mix to combine. Season with salt and pepper.
- Add half the green onions.
- Divide noodles evenly between plates.
- Divide chicken evenly between plates.
- Sprinkle sesame seeds over chicken.
- Sprinkle green onions over chicken.