Korean Gochujang Chicken breast

Name: Korean Gochujang Chicken Breast with Fried Cauli 'Rice'
Total time: 35 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Chicken breast; 15 Grams of Gochujang; 15 ML of Tamari; 15 ML of Rice vinegar; 5 Grams of Brown sugar; 400 Grams of Cauliflower; 1 Piece of Carrot; 100 Grams of Sugar snap peas; 1 Tbsp of Vegetable oil; 2 Piece of Organic Eggs; 1 Tsp of Salt; 20 ML of Soy sauce; 15 ML of Sesame oil; 40 Grams of Spring onion; 10 Grams of Sesame seeds

with Fried Cauli 'Rice'

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

Cals 542 · Prot 63 · Carbs 33 · 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 542 · Prot 63 · Carbs 33 · Fat 18

Low Carb

Ingredients

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)	2267 / 542
Fats (g)	18.1
of which saturated (g)	4.3
Carbohydrates (g)	33
of which sugars (g)	16.2
Fibers (g)	9.1
Proteins (g)	63.1
Salt (g)	4.2

*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

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.

2 Prep cauli

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

3 Prep

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

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.

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.