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.
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
2 pièce(s)
Poitrines de poulet
2 cs
Gochujang
(Contient Soya, Blé Peut contenir Crustacés, Oeuf, Poisson, Gluten, Lait, Moutarde, Sésame, Sulfites)
4 cs
Mélange mirin-soya
(Contient Soya Peut contenir Crustacés, Sésame, Poisson, Blé, Lait, Gluten, Sulfites, Oeuf, Moutarde)
2 cs
Purée de gingembre et d’ail
(Peut contenir Soya, Sulfites, Lait)
1 pièce(s)
Courgette
1 pièce(s)
Carotte
¾ tasse(s)
Riz au jasmin
1 cs
Fécule de maïs
(Peut contenir Soya, Sésame, Poisson, Lait, Oeuf, Moutarde, Triticale, Sulfites, Crustacés, Blé, Noix, Arachides)
2 pièce(s)
Oignon vert
Pas inclus dans votre livraison
½ cc
Sucre*
2 cs
Huile*
0.13 cc
Sel*
0.13 cc
Poivre*
Informations nutritionnelles
Ustensiles
Instructions
- 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.