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Korean chicken and rice bowls

Korean chicken and rice bowls

4
Points®
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Easy
Gochujang is a staple in Korean cooking for good reason. It’s savoury, sweet, spicy flavour works on everything from chicken to vegetables. Spice levels can vary among brands, so if you haven’t used it before, start with a smaller amount than what’s listed in the recipe, then add more to taste.

Ingredients

Onion

1 medium, chopped

Garlic

2 clove(s), crushed

Sesame oil

2 tsp

Chicken breast mince

500 g

Carrot(s)

2 medium, shredded

Salt reduced chicken stock

⅓ cup(s), (80ml)

Sriracha sauce

2 tbs, or gochujang

Soy sauce

2 tbs

Fresh coriander

⅓ cup(s), chopped

Brown rice microwave packet

1 packet(s), (250g)

Cucumber

1 medium, halved lengthways, thinly sliced

Dried chilli flakes

½ tsp, (optional)

Lime(s)

1 medium, cut into wedges

Instructions

  1. Heat a large wok over medium-high heat. Add onion, garlic and oil and stirfry for 1-2 minutes, or until onion is softened.
  2. Increase heat to high. Add chicken and carrots to wok, stir-fry for 3-5 minutes, until chicken is no longer pink. Stir in stock, gochujang and soy sauce, using a wooden spoon to scrape any browned bits from base of wok. Bring to the boil. Remove from heat and stir in coriander.
  3. Meanwhile, microwave rice following packet instructions.
  4. Divide rice, chicken mixture and cucumber evenly among 4 bowls. Sprinkle with chilli flakes, if using. Serve with lime wedges.

Notes

TIP: Gochujang is available from Asian grocery stores. Replace with sriracha (hot chilli sauce) if you prefer.

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