Gochujang Chicken Rice
Glossy red-tinged rice studded with bright pak choi, the chicken nestled throughout and a generous shower of spring onions, sesame seeds and parsley on top.
Ingredients
Serves 4- 500 gchicken thighs, cut into bite-size pieces
- 600 mlchicken stock
- 250 gbasmati rice, rinsed
- 1onion, finely chopped
- 2garlic cloves, crushed
- 4spring onions, sliced
- 1 tbspsoy sauce
- 1 tbsprunny honey
- 1 tbspsunflower oil
- 2 tbspgochujang
- 2pak choi, quartered
- 1 tbspsesame seeds
- Fine salt and black pepper
Method
- Heat the sunflower oil in a wide lidded pan over medium-high heat.
- Add the chicken and brown for 5–6 minutes. It will finish cooking with the rice.
- Add the onion and cook for 4 minutes until softened and translucent, then stir in the garlic, gochujang, soy sauce and honey and cook for 1 minute until glossy and fragrant.
- Add the rice and stir well so every grain is coated in the spicy red sauce.
- Pour in the stock, season with salt and pepper, and bring everything to a gentle simmer.
- Cover and cook on a low heat for 15 minutes, until the rice is almost tender and most of the liquid has been absorbed.
- Nestle the pak choi into the rice, cover and cook for 3–4 minutes until tender and the thickest chicken piece reaches 75°C for 30 seconds.
- Stand with the lid on for 5 minutes. Fluff gently and scatter over the spring onions and sesame seeds to serve.
Per serving
- kcal
- 501
- protein
- 33.5g
- fibre
- 3.4g
- carbs
- 65.3g
- fat
- 11.6g
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