Korean Gochujang Chicken breast

with Cauli Fried Rice

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Instructions

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1 Prep chicken

Preheat the oven to 200°C/180°C fan. In a bowl, combine the gochujang (spicy!)rice vinegar, tamari and brown sugar. Wrap the chicken breasts in cling film and place them on a chopping board. Using a rolling pin, bash the chicken breasts until halved in thickness. Add the chicken to the marinade and turn to coat. 

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2 Prep cauli

Using a box grater or food processor, grate or blitz the cauliflower until it resembles rice grains. 

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3 Prep

Peel and grate the carrots. Roughly chop the snap peas. Chop the spring onions

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4 Fry chicken

Heat a large non-stick pan over a medium heat with a drizzle of oil. Once hot add the chicken and fry for 3-4 min on each side or until cooked through. Add a splash of water if the chicken is brown too fast. Transfer the chicken onto a plate and reserve the pan.

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5 Fried rice

Return the pan over a medium-high heat with a drizzle of oil. Once hot, add the eggs. Scramble for 2 min. Add the cauliflower, carrots, snap peas with a generous pinch of salt and stir-fry for 5 min or until the cauliflower rice begins to soften. Add the soy sauce, sesame oil and spring onion and toss.

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6 Serve

Serve the Korean chicken over the fried rice. Garnish with the sesame seeds.

Tips for fussy eaters

Go easy on the gochujang paste!

Pro tip

Marinate the chicken for up to 24 hours in advance.

Gochujang or red chili paste is a savory, sweet, and spicy fermented condiment, popular in Korean cooking.

Cooking Time: 30 min

Equipment Required: Food processor

Cals 506 · Prot 58 · Carbs 27 · Fat 20

Dairy-Free

Ingredients

Number of people

Chicken breast

Chicken breast 400 Grams
Gochujang 15 Grams
Tamari 15 ML
Rice vinegar 15 ML
Brown sugar 5 Grams

Fried 'rice'

Cauliflower 400 Grams
Vegetable oil 1 Tbsp
Soy sauce 20 ML
Carrot 1 Piece
Sugar snap peas 100 Grams
Sesame oil 15 ML
Eggs 2 Piece
Salt 1 Tsp

Garnish

Spring onion 40 Grams
Sesame seeds 10 Grams

Gochujang or red chili paste is a savory, sweet, and spicy fermented condiment, popular in Korean cooking.

Cooking Time: 30 min

Equipment Required: Food processor

Cals 506 · Prot 58 · Carbs 27 · Fat 20

Dairy-Free

Instructions

photo

1 Prep chicken

Preheat the oven to 200°C/180°C fan. In a bowl, combine the gochujang (spicy!)rice vinegar, tamari and brown sugar. Wrap the chicken breasts in cling film and place them on a chopping board. Using a rolling pin, bash the chicken breasts until halved in thickness. Add the chicken to the marinade and turn to coat. 

photo

2 Prep cauli

Using a box grater or food processor, grate or blitz the cauliflower until it resembles rice grains. 

photo

3 Prep

Peel and grate the carrots. Roughly chop the snap peas. Chop the spring onions

photo

4 Fry chicken

Heat a large non-stick pan over a medium heat with a drizzle of oil. Once hot add the chicken and fry for 3-4 min on each side or until cooked through. Add a splash of water if the chicken is brown too fast. Transfer the chicken onto a plate and reserve the pan.

photo

5 Fried rice

Return the pan over a medium-high heat with a drizzle of oil. Once hot, add the eggs. Scramble for 2 min. Add the cauliflower, carrots, snap peas with a generous pinch of salt and stir-fry for 5 min or until the cauliflower rice begins to soften. Add the soy sauce, sesame oil and spring onion and toss.

photo

6 Serve

Serve the Korean chicken over the fried rice. Garnish with the sesame seeds.

Tips for fussy eaters

Go easy on the gochujang paste!

Pro tip

Marinate the chicken for up to 24 hours in advance.

Ingredients

Number of people

Chicken breast

Chicken breast 400 Grams
Gochujang 15 Grams
Tamari 15 ML
Rice vinegar 15 ML
Brown sugar 5 Grams

Fried 'rice'

Cauliflower 400 Grams
Vegetable oil 1 Tbsp
Soy sauce 20 ML
Carrot 1 Piece
Sugar snap peas 100 Grams
Sesame oil 15 ML
Eggs 2 Piece
Salt 1 Tsp

Garnish

Spring onion 40 Grams
Sesame seeds 10 Grams
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