Korean Gochujang Chicken breast

with 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 paste (spicy!)rice vinegar, soy sauce 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. Refrigerate. 

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2 Cook rice

Rinse the jasmine rice. Add the rice, vegetable stock cube and the measured water to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from heat and uncover. Allow to cool as much as possible.

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3 Cook chicken

Meanwhile, add the chicken to a lined baking tray. Roast the chicken in the oven for 8-10 min or until the chicken is cooked through.

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4 Prep

Meanwhile, peel and grate the carrots. Finely slice or grate the white cabbage. Chop the spring onions

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5 Fried rice

Heat a non-stick pan over a medium-high heat with a drizzle of oil. Once hot, add the eggs. Scramble for 2 min. Add the carrots and cabbage and fry for 5 min. Add the jasmine rice, tamari, sesame oilgreen peas and spring onion and cook for 2-3 min.

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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

Cals 769 · Prot 63 · Carbs 90 · Fat 21

Dairy-Free

Ingredients

Number of people

Chicken breast

Chicken breast 400 Grams
Gochujang 15 Grams
Rice vinegar 15 ML
Soy sauce 20 ML
Brown sugar 5 Grams

Fried rice

Jasmine rice 150 Grams
Vegetable oil 1 Tbsp
Vegetable stock cube 1 Piece
Water 300 ML
Carrot 2 Piece
Savoy cabbage 200 Grams
Sesame oil 15 ML
Eggs 2 Piece
Tamari 15 ML
Green peas 100 Grams

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

Cals 769 · Prot 63 · Carbs 90 · Fat 21

Dairy-Free

Instructions

photo

1 Prep chicken

Preheat the oven to 200°C/180°C fan. In a bowl, combine the gochujang paste (spicy!)rice vinegar, soy sauce 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. Refrigerate. 

photo

2 Cook rice

Rinse the jasmine rice. Add the rice, vegetable stock cube and the measured water to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from heat and uncover. Allow to cool as much as possible.

photo

3 Cook chicken

Meanwhile, add the chicken to a lined baking tray. Roast the chicken in the oven for 8-10 min or until the chicken is cooked through.

photo

4 Prep

Meanwhile, peel and grate the carrots. Finely slice or grate the white cabbage. Chop the spring onions

photo

5 Fried rice

Heat a non-stick pan over a medium-high heat with a drizzle of oil. Once hot, add the eggs. Scramble for 2 min. Add the carrots and cabbage and fry for 5 min. Add the jasmine rice, tamari, sesame oilgreen peas and spring onion and cook for 2-3 min.

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
Rice vinegar 15 ML
Soy sauce 20 ML
Brown sugar 5 Grams

Fried rice

Jasmine rice 150 Grams
Vegetable oil 1 Tbsp
Vegetable stock cube 1 Piece
Water 300 ML
Carrot 2 Piece
Savoy cabbage 200 Grams
Sesame oil 15 ML
Eggs 2 Piece
Tamari 15 ML
Green peas 100 Grams

Garnish

Spring onion 40 Grams
Sesame seeds 10 Grams
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