with Steamed Rice and Sesame Bok Choy
Spice up your dinner routine with this fiery bulgogi-style bowl! Tender chicken, coated in a homemade gochujang sauce, is paired with crisp bok choy and sprinkled with sesame seeds. Forget take-out—this bowl is a bold and flavourful feast you can enjoy right at home! Ingredients: Chicken breast • Bok choy • Jasmine rice • Soy sauce-mirin blend (salted mirin (glucose, fermented rice extract, water, salt), water, soy sauce (soybean, maltodextrin, salt), salt, natural flavour (autolyzed yeast), citric acid, potassium sorbate, sodium benzoate) (soy) • Gochujang (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) (soy, wheat) • Sesame oil • Sesame seeds • Garlic salt (salt, garlic powder, silicon dioxide).
Allergens
Utensils
Tags
Chicken Breasts
2 unit(s)
Soy Sauce Mirin Blend
4 tbsp
Sesame Oil
1 tbsp
Gochujang
2 tbsp
Jasmine Rice
0.75 cup
Garlic Salt
1 tsp
Sesame Seeds
9 g
Shanghai Bok Choy
2 unit(s)
Salt
0.125 tsp
Pepper
0.125 tsp
Sugar
2 tsp
- Add 1 cup (2 cups) water and 1/8 (1/4 tsp) tsp salt to a medium pot. Cover and bring to a boil over high heat.
- Meanwhile, using a strainer, rinse rice until water runs clear.
- Add rice to the boiling water, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)
- Remove from heat. Set aside, still covered.
- Meanwhile, cut bok choy into 1/2-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt!)
- Add soy sauce mirin blend, gochujang and 2 tsp (4 tsp) sugar to a small bowl, then whisk to combine. Set aside.
- Pat chicken dry with paper towels.
- Carefully slice each chicken breast in half, parallel to the cutting board. (NOTE: You will have 4 pieces of chicken for 2 ppl and 8 pieces for 4 ppl.)
- Season with half the garlic salt and pepper.
- Heat a large non-stick pan over medium-high heat.
- When hot, add sesame seeds to the dry pan. Toast, stirring often, until golden and fragrant, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
- Add half the sesame oil to the same pan, then the bok choy. Cook, stirring often, until tender-crisp, 2-3 min.
- Season with salt and pepper.
- Transfer bok choy to a plate, then cover to keep warm.
- Add remaining sesame oil to the same pan, then chicken. (NOTE: Cook chicken in 2 batches for 4 ppl, using 1/2 tbsp oil per batch.) Pan-fry until cooked through, 3-4 min per side.**
- Reduce heat to medium, then add sauce mixture to the pan with chicken.
- Cook, stirring often, until sauce thickens slightly, 1-2 min.
- Fluff rice with a fork, then stir in half the sesame seeds.
- Divide rice between bowls.
- Top with bok choy and chicken.
- Drizzle over the sauce from the pan.
- Sprinkle over remaining sesame seeds.
670
kcal
Calories
15
g
Fat
2.5
g
Saturated Fat
85
g
Carbohydrate
13
g
Sugar
3
g
Dietary Fiber
46
g
Protein
125
mg
Cholesterol
1870
mg
Sodium
0
g
Trans Fat
950
mg
Potassium
150
mg
Calcium
3.5
mg
Iron
