Spicy Chicken Thigh Bulgogi-Style Bowl
with Steamed Rice and Sesame Bok Choy
Spice up your dinner routine with this fiery bulgogi-style bowl! Tender chicken, coated in a homemade gochujang sauce, is paired with crisp bok choy and sprinkled with sesame seeds. Forget take-out—this bowl is a bold and flavourful feast you can enjoy right at home!
Ingredients: Chicken thighs • Bok choy • Jasmine rice • Soy sauce-mirin blend (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) (soy) • 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) • Sesame oil • Sesame seeds • Garlic salt (salt, garlic powder, silicon dioxide).
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
4 tbsp
Soy Sauce Mirin Blend
(Contains Soy May contain Soy, Wheat, Egg, Sulphites, Tree nuts, Mustard, Gluten, Crustaceans, Sesame, Milk, Fish)
1 tbsp
Sesame Oil
(Contains Sesame)
2 tbsp
Gochujang
(Contains Wheat, Soy May contain Egg, Crustaceans, Fish, Milk, Gluten, Wheat, Tree nuts, Soy, Sulphites, Mustard, Sesame)
¾ cup
Jasmine Rice
1 tsp
Garlic Salt
(May contain Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
9 g
Sesame Seeds
(Contains Sesame)
2 unit(s)
Shanghai Bok Choy
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
2 tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
- Add 1 cup (2 cups) water and 1/8 (1/4 tsp) tsp salt to a medium pot. Cover and bring to a boil over high heat.
- Meanwhile, using a strainer, rinse rice until water runs clear.
- Add rice to the boiling water, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)
- Remove from heat. Set aside, still covered.
- Meanwhile, cut bok choy into 1/2-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt!)
- Add soy sauce mirin blend, gochujang and 2 tsp (4 tsp) sugar to a small bowl, then whisk to combine. Set aside.
- Pat chicken dry with paper towels.
- Season with half the garlic salt and pepper.
- Heat a large non-stick pan over medium-high heat.
- When hot, add sesame seeds to the dry pan. Toast, stirring often, until golden and fragrant, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
- Add half the sesame oil to the same pan, then the bok choy. Cook, stirring often, until tender-crisp, 2-3 min.
- Season with salt and pepper.
- Transfer bok choy to a plate, then cover to keep warm.
- Add remaining sesame oil to the same pan, then chicken. (NOTE: Cook chicken in 2 batches for 4 ppl, using 1/2 tbsp oil per batch.) Pan-fry until cooked through, 3-4 min per side.**
- Reduce heat to medium, then add sauce mixture to the pan with chicken.
- Cook, stirring often, until sauce thickens slightly, 1-2 min.
- Fluff rice with a fork, then stir in half the sesame seeds.
- Divide rice between bowls.
- Top with bok choy and chicken.
- Drizzle over the sauce from the pan.
- Sprinkle over remaining sesame seeds.
If you've opted to get chicken thighs, skip the instruction to halve them, then cook them in the same way the recipe instructs you to cook the chicken breasts.