Protein Upgrade | Spicy Korean Gochujang ORGANIC Chicken Breasts
Smashed Cucumber Salad & Jasmine Rice
Cooking time
20 minutes
Servings
2/4
Calories
940 /serving
This quick dinner will boost your evening with just the right kick of summer heat from a creamy mix of Korean chili paste, rice vinegar and mayo. To cool things off, seared chicken—certified organic, so it’s better for you and the environment—sits besides a salad that’s light, crunchy and nicely tart.
We will send you:
- 2 Organic chicken breasts (raised without antibiotics by Canadian farmers)
- 200g Matchstick carrots
- 3 Cucumbers
- 60ml Mayonnaise
- 30ml Rice vinegar
- 15g Gochujang
- 160g Jasmine rice
- 45ml Sweet soy sauce
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, sunflower oil, paprika oleoresin, ginger, black pepper)
Contains: Eggs, Sesame, Soy, Sulphites, Wheat
You will need:
Medium pot
Medium pan
Oil
Salt & pepper (S&P)
Total Fat
39 g
Saturated Fat
4 g
Sodium
2030 mg
Total Carb
113 g
Sugars
35 g
Protein
37 g
Fibre
6 g
Preparation
Cook the rice
- In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Cook the chicken
- Meanwhile, pat the chicken dry; season with ½ the spices and S&P.
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, partially covered, 6 to 8 min. per side, until cooked through.
- Transfer to a cutting board and let rest before slicing.
Mise en place
- Meanwhile, halve the cucumbers lengthwise; using the side of your knife, gently smash the halves until slightly flattened.
- Cut into large chunks.
Make the smashed cucumber salad
- In a large bowl, combine the cucumbers, carrots, soy sauce, ½ the vinegar, 1 tbsp oil (double for 4 portions), ¾ of the remaining spices and S&P.
Make the gochujang cream
- In a small bowl, combine the mayo, gochujang (add ½ for medium spicy), remaining vinegar and S&P.
Plate your dish
- Divide the rice between your bowls.
- Top with the chicken.
- Drizzle with the gochujang cream.
- Serve the smashed cucumber salad on the side and season with the remaining spices. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
