with Rice, Ginger-Garlic Veggies and Green Onion
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Allergens
Tags
Chicken Breast Tenders
320 g
Gochujang
2 tbsp
Soy Sauce Mirin Blend
4 tbsp
Ginger-Garlic Puree
2 tbsp
Zucchini
1 unit(s)
Carrot
1 unit(s)
Jasmine Rice
0.75 cup
Cornstarch
9 g
Green Onion
2 unit(s)
Sugar
0.5 tsp
Oil
2 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Before starting, wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 13-15 min. Remove from heat. Set aside, still covered.
- Meanwhile, halve zucchini lengthwise, then cut into 1/4-inch half moons.
- Peel, then halve carrot lengthwise, then cut into 1/4-inch half moons.
- Thinly slice green onions, keeping green and white parts separate.
- Heat a large non-stick pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then carrots and 1 tbsp (2 tbsp) water. Cook for 3-4 min, stirring occasionally, until carrots are softened and liquid is absorbed.
- Add zucchini. Cook for 3-4 min, stirring occasionally, until veggies are tender-crisp.
- Add half the ginger-garic puree and green onion whites, then season with salt and pepper. Cook for 1 min, stirring often, until fragrant.
- Transfer veggies to plate. Keep warm.
- Carefully wipe pan clean.
- Reheat the same pan (from step 3) over medium-high.
- While the pan is heating, pat chicken dry. Season with salt and pepper.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken. Sear for 3-4 min per side, until golden and cooked through.**
- Meanwhile, in a small bowl, whisk together gochujang, 1/2 cup (1 cup) water, soy sauce mirin blend, 1/2 tsp (1 tsp) sugar, remaining ginger-garlic puree and cornstarch.
- To the pan with chicken, add sauce mixture. Bring to a simmer.
- Cook for 1-3 min, stirring often, until sauce thickens slightly.
- Fluff rice with a fork, then stir in half the green onion greens.
- Divide rice between bowls. Top with veggies.
- Divide chicken and sauce between bowls.
- Sprinkle with remaining green onions.
740
kcal
Calories
20
g
Fat
3
g
Saturated Fat
94
g
Carbohydrate
15
g
Sugar
4
g
Dietary Fiber
47
g
Protein
125
mg
Cholesterol
1310
mg
Sodium
0
g
Trans Fat
1250
mg
Potassium
75
mg
Calcium
3
mg
Iron
