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.
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