Spicy Korean-Style Chicken
with Ginger-Garlic Veggies
Spice fans unite! A sweet-hot gochujang glaze coats tender chicken in this aromatic veggie-topped rice bowl.
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
2 unit(s)
Chicken Breasts
2 tbsp
Gochujang
(Contains Soy, Wheat May contain Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Sulphites)
4 tbsp
Soy Sauce Mirin Blend
(Contains Soy May contain Crustaceans, Sesame, Fish, Wheat, Milk, Gluten, Sulphites, Egg, Mustard)
2 tbsp
Ginger-Garlic Puree
(May contain Soy, Sulphites, Milk)
1 unit(s)
Zucchini
1 unit(s)
Carrot
¾ cup
Jasmine Rice
1 tbsp
Cornstarch
(May contain Soy, Sesame, Fish, Milk, Egg, Mustard, Triticale, Sulphites, Crustaceans, Wheat, Tree nuts, Peanuts)
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
Utensils
Cooking Steps
- To a medium pot, add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high heat.
- 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, 12-15 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 white and green 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. Season with salt and pepper.
- When pan is hot, add 1 tbsp (2 tbsp) oil, then chicken breast tenders. Sear 3-4 min per side, until tenders are 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. [tester: pls confirm water amount.]
- 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.
- Divide rice between bowls. Top with veggies.
- Divide chicken and sauce between bowls.
- Sprinle with remaining green onions.