Korean-Spiced Chicken Breasts
with Cucumber-String Bean Salad & Miso Vinaigrette
Cooking time
30 minutes
Servings
2/4
Calories
680 /serving
A little bit spicy, a little bit tangy and a little bit umami, this Korean-inspired recipe combines all the best flavour profiles in a single bowl. Seared Korean-spiced chicken breasts are perched atop a bed of nutty (and photogenic!) purple rice, with cucumbers and string beans marinated in a ginger and white miso vinaigrette. You’ll also want to drizzle that flavour bomb vinaigrette over the rest of the bowl for added punch—trust us.
We will send you:
- 2 Chicken breasts
- 100g Green beans
- 20g Ginger
- 1 Garlic clove
- 1 Cucumber
- 100g Yellow beans
- 30ml Rice vinegar
- 20g White miso paste
- 14g Honey
- 150g Purple rice
- 13g Mild Korean spice blend (sea salt, brown sugar, white sesame seeds, garlic, sunflower oil, ginger, black pepper)
Contains: Sesame Seeds, Soy
You will need:
2 Medium pots
Large pan
Strainer
Peeler
Oil
Salt & pepper
Total Fat
15 g
Saturated Fat
2 g
Sodium
2530 mg
Total Carb
85 g
Sugars
16 g
Protein
48 g
Fibre
12 g
Preparation
Cook the rice
Bring a medium pot of salted water to a boil. Crush the garlic clove with the back of your knife. In another medium pot, combine the rice, crushed garlic clove, 1 ½ cups of water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and let simmer, 23 to 26 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Remove the garlic clove; fluff the cooked rice with a fork and set aside in a warm spot.
Cook the chicken
While the rice cooks, in a large pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with ½ the spice blend and S&P. Add the chicken* to the pan and cook, partially covered, 7 to 10 minutes per side, until cooked through. Transfer to a cutting board and let the chicken rest for 5 minutes before thinly slicing against the grain.
Mise en place
While the chicken cooks, cut off and discard the stem ends of the green and yellow beans; halve the beans crosswise on an angle. Thinly slice the cucumber into rounds. Peel and mince the ginger.
Blanch the beans
Prepare a bowl of ice water. Add the beans to the pot of boiling water. Cook, 2 to 3 minutes, until crisp tender. Drain the beans and add to the bowl of ice water to cool. Once cooled, thoroughly drain the beans and transfer to a bowl.
Make the vinaigrette
While the beans cook, in a small bowl, combine the miso, honey, vinegar, ½ the ginger and 1 tbsp each of water and oil (double each for 4 portions); season with the remaining spice blend and S&P to taste.
Finish & serve
To the pot of rice, add the remaining ginger and stir to combine; season with S&P to taste. To the bowl of blanched beans, add the cucumbers and ½ the vinaigrette; season with S&P to taste. Toss to combine thoroughly. Divide the finished rice and bean salad between your plates and top with the chicken. Spoon as much of the remaining vinaigrette over the chicken and rice as you’d like. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
