Spicy Gochujang Chicken Skillet
with Toasted Sesame Cucumber Salad
Cooking time
25 minutes
Servings
2/4
Calories
410 /serving
The go in gochujang means go for it! This Korean chili paste—made from red chilies, rice and fermented soy beans—has just the right sizzle when it’s mixed into a sauce for pan-cooked chicken and baby bok choy. The result: one hot carb-smart spread.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 340g Baby bok choy
- 3 Cucumbers
- 🌶️ 15g Gochujang
- 30g Minced roasted garlic
- 30ml Rice vinegar
- 45ml Ketchup
- 30ml Soy sauce (low sodium)
- 6g Black & white sesame seeds
Contains: Sesame • Soy • Wheat
You will need:
Large pan
Oil
Salt & pepper (S&P)
Whisk
Total Fat
15 g
Saturated Fat
3 g
Sodium
1230 mg
Total Carb
25 g
Sugars
12 g
Protein
45 g
Fibre
4 g
Preparation
Toast the sesame seeds
- Heat a large, dry pan on medium.
- Add the sesame seeds and toast, stirring occasionally, 2 to 3 min., until lightly browned and fragrant.
- Transfer to a small bowl and reserve the pan.
Start the chicken
- Pat the chicken dry; season lightly with S&P.
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the chicken and sear, 2 to 3 min. per side, until lightly browned.
Mise en place
- Meanwhile, in a medium bowl, make the sauce by whisking the gochujang (add ½ or ¼ for medium spicy), ketchup, soy sauce, ¾ of the garlic and ½ cup water (double for 4 portions).
- Halve the cucumbers lengthwise; thinly slice crosswise.
- Remove the root ends of the bok choy; quarter lengthwise (cut into sixths if large).
Finish the chicken & cook the bok choy
- To the pan, add the sauce; bring to a simmer.
- Add the bok choy and cook, covered, turning occasionally 6 to 10 min., until tender and the chicken* is cooked through.
- If the sauce seems dry, gradually add ¼ cup water until you achieve your desired consistency; season with S&P.
Make the salad
- Meanwhile, in a large bowl, combine the vinegar, cucumbers, remaining garlic, ½ the sesame seeds, a drizzle of oil and S&P.
Plate your dish
- Divide the chicken (slice beforehand if desired) and bok choy between your plates.
- Garnish with the remaining sesame seeds.
- Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
