Sticky Gochujang Chicken with Sesame Rice

• 1kgboneless, skinless chicken thighs, cut into bite-sized pieces
• 375gjasmine rice, rinsed
• 500mlwater
• 480gtenderstem broccoli
• 1cucumber, thinly sliced
• 150gkimchi
• 2garlic cloves, finely grated
• 20gginger, finely grated
• 3spring onions, thinly sliced
• 3 tbspsoy sauce
• 2 tbsprunny honey
• 2 tbspgochujang
• 1 tbsprice vinegar
• 2 tspsesame oil
• 10gsesame seeds
• 1 tbspvegetable oil
• fine salt, to taste
• black pepper, to taste

Method

1. 1Put the rice and water in a saucepan with a tight-fitting lid. Bring to the boil, cover and cook over the lowest heat for 10 minutes until the water is absorbed, then take off the heat and leave covered for 10 minutes until the grains are tender and separate.
2. 2Meanwhile, mix the garlic, ginger, soy sauce, honey, gochujang and rice vinegar in a large bowl until smooth. Add the chicken, season with black pepper and coat every piece thoroughly.
3. 3Heat the vegetable oil in a large frying pan over a medium-high heat for 2 minutes until shimmering. Add half the chicken in a single layer and cook for 8 to 10 minutes, turning regularly, until deeply glazed and steaming hot throughout with no pink remaining. Transfer to a plate.
4. 4Cook the remaining chicken for 8 to 10 minutes until mahogany-coloured and cooked through. Return the first batch to the pan with 2 tbsp water and toss for 1 minute until the sticky sauce is glossy and coats the chicken.
5. 5Fluff the sesame oil, half the sesame seeds and the spring onions through the rested rice. Cover to keep warm.
6. 6Move the rice to a serving dish, then use the saucepan to boil the tenderstem broccoli in enough water to cover for 4 minutes until bright green and just tender. Drain well.
7. 7Spoon the sesame rice into bowls and top with the glossy chicken and its pan sauce. Add the tenderstem, cucumber and a small portion of kimchi alongside, then scatter over the remaining sesame seeds. Taste the chicken sauce before adding a pinch of salt, as the soy sauce and kimchi are already salty.

Per serving

kcal

550

protein

43.1g

fibre

4.3g

carbs

63.4g

fat

13g