with Gochujang Curried Veggies and Bulgur
Ingredients: Ground chicken • Shanghai bok choy • Coconut milk (coconut extract, water) • Carrot • Bulgur wheat (wheat) (durum wheat semolina) • Gochujang (soy, wheat) (gochujang (water, tapioca syrup, brown rice, red pepper powder, salt, alcohol, garlic, onion), water, soy sauce (water, wheat, soybeans, salt, sodium benzoate), chili peppers, salt, vinegar, modified corn and/or potato starch, vegetable oil, paprika oleoresin, xanthan gum, acetic acid, citric acid, lactic acid, potassium sorbate, sodium benzoate, calcium disodium EDTA) • Ginger • Peanuts • Cilantro • Garlic.
Allergens
Tags
Ground Chicken
250 g
Coconut Milk
1 unit(s)
Carrot
1 unit(s)
Shanghai Bok Choy
2 unit(s)
Gochujang
2 tbsp
Bulgur Wheat
0.5 cup
Peanuts, chopped
28 g
Cilantro
7 g
Ginger
15 g
Garlic, cloves
2 unit(s)
Oil
1 tbsp
Salt
0.33 tsp
Pepper
0.33 tsp
- Before starting, preheat the oven to 450˚F.
- Wash and dry all produce.
- To a medium pot, add 3/4 cup (1 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Once boiling, add bulgur. Cover, remove from heat and let stand for 15-16 min, until bulgur is tender and liquid is absorbed.
- Cut bok choy into 1-inch pieces. (NOTE: Rinse bok choy leaves to wash away any hidden dirt.)
- Peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons.
- Finely chop cilantro.
- Peel, then finely mince or grate garlic.
- Peel, then finely mince or grate half the ginger (use all for 4 servings).
- To a medium bowl, add chicken, 1/2 tbsp (1 tbsp) cilantro, half the garlic and 1/2 tsp (1 tsp) ginger. Season with 1/4 tsp (1/2 tsp) salt and pepper, then combine.
- Heat a large pot over medium.
- When hot, add carrots and 1/4 cup (1/2 cup) water. Cook for 3-4 min, stirring often. Season with salt and pepper.
- To the pot, add remaining ginger, remaining garlic, and coconut milk. Season with salt and pepper.
- Simmer for 4-6 min, stirring occasionally, until carrots are tender.
- Meanwhile, roll chicken mixture into 8 (16) equal-sized meatballs. (NOTE: Your mixture may look wet; this is normal!)
- On a parchment-lined baking sheet, arrange meatballs. Roast in the middle of the oven for 10-12 min, until browned and cooked through.**
- To the pot, add bok choy and gochujang. Simmer for 2-3 min, stirring occasionally, until bok choy is tender.
- Season with salt and pepper.
- Divide bulgur between bowls. Top with meatballs, then curry and peanuts.
- Sprinkle remaining cilantro over top.
790
kcal
Calories
44
g
Fat
21
g
Saturated Fat
66
g
Carbohydrate
12
g
Sugar
12
g
Dietary Fiber
35
g
Protein
110
mg
Cholesterol
1020
mg
Sodium
0.1
g
Trans Fat
1850
mg
Potassium
225
mg
Calcium
5.5
mg
Iron
with Almond Bulgur and Roasted Pepper Pesto
