Gochujang Chicken & Rice

• Jasmine Rice(250 g)
• Chicken breast(600 g)
• Broccoli(250 g)
• Carrot(1)
• Green Onions(4)
• Garlic(3 cloves)
• Ginger(1 tbsp)
• Rapeseed Oil(1½ tbsp)
• Gochujang paste(2½ tbsp)
• Soy sauce(2 tbsp)
• Honey(1 tbsp)
• Sesame oil(1 tbsp)
• Rice Vinegar(1 tbsp)
• Sesame seeds(2 tsp)optional
• Salt(½ tsp)
• Black pepper(½ tsp)

Method

1. 1

   Rinse {Jasmine Rice}. Add to a saucepan with 500ml water and a pinch of the {Salt}. Bring to a boil, cover, and cook until tender.

   ~12 min

2. 2

   Meanwhile, slice the {Chicken breast} into bite-size pieces. Cut the {Broccoli} into small florets, julienne the {Carrot}, thinly slice the {Spring Onion}, mince the {Garlic}, and mix the sauce with {Gochujang paste}, {Soy sauce}, {Honey}, {Sesame oil}, and {Rice Vinegar}.

   ~10 min

3. 3

   Heat {Vegetable oil} in a large frying pan or wok over medium-high heat. Add the {Chicken breast}, season with the remaining {Salt} and {Black pepper}, and cook until lightly golden and nearly cooked through.

   ~5 min

4. 4

   Add the {Broccoli}, {Carrot}, {Garlic}, and {Ginger}. Stir-fry until the vegetables are just tender. Pour in the sauce and cook until it turns glossy and coats the chicken.

   ~4 min

5. 5

   Fluff the rice and add it to the pan with most of the {Spring Onion}. Toss until the grains are evenly coated. Serve topped with the remaining {Spring Onion} and {Sesame seeds}.

   ~1 min