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 540 · Prot 64 · Carbs 32 · Fat 18
Low Carb
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 540 · Prot 64 · Carbs 32 · Fat 18
Low Carb
Ingredients
Chicken breast
Chicken breast
400 Grams
Gochujang 9*
15 Grams
Tamari 9*
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
Organic Eggs 5*
2 Piece
Salt
1 Tsp
Soy sauce 9*10*11*
20 ML
Sesame oil 3*9*
15 ML
Garnish
Spring onion
40 Grams
Sesame seeds 3*
10 Grams

Allergens

*9 Soya, *5 Eggs, *10 Wheat, *11 Gluten, *3 Sesame Seeds
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal) 2256 / 540
Fats (g) 18
of which saturated (g) 4.3
Carbohydrates (g) 32
of which sugars (g) 14.7
Fibers (g) 9.1
Proteins (g) 63.6
Salt (g) 4
*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

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.
Tip! Marinate the chicken for up to 24 hours in advance.
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.
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