Gochujang and Honey Chicken Bites
with Toasted Sesame Rice
These tender chicken bites are coated in a sticky, sweet-spicy glaze of gochujang and honey, bringing bold Korean-inspired flavours to every bite. Served over fragrant toasted sesame rice, the dish is completed with sautéed bok choy and edamame.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
310 g
Poitrine de poulet en dés
¾ tasse(s)
Riz au jasmin
1 pièce(s)
Bok choy de Shanghai
56 g
Edamames
(Contient Soya)
1 pièce(s)
Carotte
30 g
Mélange d'épices pour sauce crémeuse
(Contient Blé Peut contenir Noix, Lait, Moutarde, Arachides, Sésame, Soya, Sulfites)
2 cs
Gochujang
(Contient Soya, Blé Peut contenir Crustacés, Oeuf, Poisson, Gluten, Lait, Moutarde, Sésame, Sulfites)
1 pièce(s)
Miel
1 cs
Huile de sésame
(Contient Sésame)
9 g
Graines de sésame
(Contient Sésame Peut contenir Soya, Sulfites, Noix, Oeuf, Gluten, Lait, Moutarde, Arachides)
½ cs
Sauce soya
(Contient Blé, Sulfites, Soya Peut contenir Poisson, Lait, Moutarde, Sésame, Blé, Oeuf)
Pas inclus dans votre livraison
1.5 cs
Huile*
0.13 cc
Sel*
0.12 cc
Poivre*
Informations nutritionnelles
Ustensiles
Instructions
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, add rice. Cover and reduce heat to medium-low. Cook for 12-15 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, cut bok choy into 1/2-inch pieces. Using a strainer, rinse bok choy leaves to wash away any dirt.
- Halve carrot lengthwise, then cut into 1/8-inch half-moons.
- Heat a large non-stick pan over medium, when hot, add sesame seeds to the dry pan.
- Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
- To a small bowl, add gochujang, honey, soy sauce, half the sesame oil and 2 tbsp (4tbsp) water. Stir to combine.
- Reheat the same pan, over medium. When hot, add carrots, edamame and 1/4 cup (1/3 cup) water. Cook for 3-4 min, stirring occasionally, until water is absorbed and carrots are almost tender.
- Add 1/2 tbsp (1 tbsp) oil and bok choy. Cook for 2-3 min, stirring occasionally, until veggies are tender. Season with salt and pepper.
- Transfer to a plate.
- Carefully wipe out pan.
- Pat chicken dry with paper towels. Season with salt, pepper and Cream Sauce Spice Blend. Then toss to coat.
- Reheat the same pan from Step 3, over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 3-4 min per side, until chicken is golden and cooked through.**
- Return veggies to the pan.
- Add the gochujang mixture to the pan. Cook, stirring often, until sauce thickens slightly, 1-2 min.
- To the pot with the rice, add half the sesame seeds and remaining sesame oil, then fluff rice with a fork.
- Divide rice between bowls. Top with chicken, veggies and sauce.
- Sprinkle with remaining sesame seeds.