Protein Upgrade | Spicy Korean ORGANIC Chicken
with Smashed Cucumber Salad
Cooking time
15 minutes
Servings
2/4
Calories
720 /serving
This quick dinner will boost your evening with just the right amount of heat, thanks to a creamy mix of Korean chili paste, rice vinegar and mayo. To refresh between bites, seared chicken sits beside a salad that’s light, crunchy and nicely tart.
We will send you:
- 2 Organic chicken breasts (raised without antibiotics by Canadian farmers)
- 2 Cucumbers
- 200g Matchstick carrots
- 45ml Sweet soy sauce
- 15g Gochujang
- 227g Pre-cooked jasmine rice
- 30ml Rice vinegar
- 60ml Mayonnaise
- 12g Mellow Sesame spices (brown sugar, white sesame, garlic, canola oil, sea salt, ginger, paprika flavour, black pepper, cellulose)
Contains: Eggs • Sesame • Soy • Sulphites • Wheat
You will need:
Medium pan
Microwave
Oil
Salt & pepper (S&P)
Total Fat
34 g
Saturated Fat
4 g
Sodium
1150 mg
Total Carb
71 g
Sugars
27 g
Protein
32 g
Fibre
3 g
Preparation
Cook the chicken
- Pat the chicken dry; season with ½ the spices and S&P.
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, partially covered, 6 to 8 min. per side, until cooked through.
- Transfer to a cutting board and let rest before slicing.
Mise en place
- Meanwhile, halve the cucumbers lengthwise; smash until slightly flattened. Cut into large chunks.
Make the smashed cucumber salad
- In a large bowl, combine the cucumbers, carrots, soy sauce, ½ the vinegar, 1 tbsp oil (double for 4 portions), ¾ of the remaining spices and S&P.
Warm the rice
- Poke small holes in the bag of rice.
- Microwave, 1 ½ to 2 min., until heated through.
- Transfer to a bowl; season with S&P.
Make the gochujang cream
- In a small bowl, combine the mayo, gochujang (add ½ for medium spicy), remaining vinegar and S&P.
Plate your dish
- Divide the rice between your bowls.
- Top with the chicken.
- Drizzle with the gochujang cream.
- Serve the smashed cucumber salad on the side and season with the remaining spices. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
