Korean Gochujang Chicken breast

with Fried Cauli 'Rice'
Gochujang or red chili paste is a savoury, sweet, and spicy fermented condiment, popular in Korean cooking.
Cals 506 · Prot 58 · Carbs 27 · Fat 20
Low-Carb
Calorie smart
Try Hello Chef Now
35 min
Korean Gochujang Chicken Breast with Fried Cauli 'Rice'
Gochujang or red chili paste is a savoury, sweet, and spicy fermented condiment, popular in Korean cooking.
Cals 506 · Prot 58 · Carbs 27 · Fat 20
Low-Carb
Calorie smart
Try Hello Chef Now
Download PDF
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
Carrot
1 Piece
Sugar snap peas
100 Grams
Vegetable oil
1 Tbsp
Eggs
2 Piece
Salt
1 Tsp
Soy sauce
20 ML
Sesame oil
15 ML
Garnish
Spring onion
40 Grams
Sesame seeds
10 Grams

Tips for fussy eaters

Go easy on the gochujang paste!

Pro tip

Marinate the chicken for up to 24 hours in advance.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep chicken

1 Prep chicken

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. Set aside.
Prep cauli

2 Prep cauli

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

3 Prep

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

4 Fry chicken

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

5 Fried rice

Return the pan over a medium-high heat with a drizzle of oil. Once hot, add the eggs. Scramble for 1 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.
Serve

6 Serve

Serve the Gochujang chicken over the fried cauli '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.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, tree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.
Leave now
You're just clicks away from creating your order. Do you want to leave and go to the home page?
Subscribe to our newsletter
Follow us
Made with for UAE
© Copyright 2021 Hello Chef All rights reserved ·
Terms of Service & Privacy Policy
Subscribe to our newsletter
See Our Google Reviews
Follow us
Made with for UAE
© Copyright 2021 Hello Chef All rights reserved · Terms of Service & Privacy Policy