Gochujang Chicken & Rapid Wild Rice Bowl
with Crispy Kale, Kimchi & Sesame Dressing
- Soy
- Wheat
- Gluten
- Eggs
- Sesame
- Eggs
- May contain traces of allergens
- Milk
- Almond
- Brazil nut
- Cashew
- Gluten
- Hazelnut
- Macadamia
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Soy
- Walnut
- Wheat
Elevate your midweek dining with this vibrant, chef-style masterpiece. We’ve tossed tender, juicy chicken in a sophisticated, sweet-and-spicy glaze, pairing them beautifully with a punchy fermented crunch and crisp, oven-baked greens. Settled over a bed of effortless, nutty grains, it’s a nourishing, high-end dinner that feels like a total luxury.
Ingredients
1
Kale
1
Spring Onion
1
Long Chilli
1 tin
Sweetcorn
1 packet
gochujang
(Contains: Soy, Wheat, Gluten)
495 g
Chicken Breast
1 packet
Microwavable Brown Rice
(May be present: Eggs)
1 packet
plant-based kimchi
1 packet
Sesame Dressing
(Contains: Eggs, Gluten, Sesame, Soy, Wheat May be present: Milk)
1 sachet
Sesame Seeds
(Contains: Sesame May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Soy, Walnut, Wheat)
Not included in your delivery
1 drizzle
olive oil
1 tsp
honey
Utensils
Cooking Steps
• Set your air fryer to 200°C.
• Tear kale leaves from stems, discarding any larger
pieces of stalk.
• In a large bowl, combine kale, a drizzle of olive oil,
season with salt and toss to coat.
• Place kale in air fryer basket. Bake until heated
through and crispy, 5-8 minutes.
TIP: No air fryer? Preheat oven to 220°C/200°C
fan-forced. Tear kale leaves from stems, discarding any
larger pieces of stalk. Place kale on a lined oven tray.
Drizzle with olive oil, season with salt and toss to coat.
Spread out evenly, then roast until slightly charred,
5-8 minutes.
• Meanwhile, thinly slice spring onion and long chilli
(if using).
• Drain sweetcorn.
• In a small bowl, combine gochujang, the honey and
a splash of water. Set aside.
• Cut chicken breast into 2cm chunks.
• Heat a large frying pan over high heat.
• Cook corn kernels until lightly browned,
4-5 minutes. Transfer to a bowl and cover to
keep warm.
TIP: Cover the pan with a lid if the kernels are ‘popping’
out.
• Wipe out the frying pan, then return to high heat
with a drizzle of olive oil.
• When oil is hot, cook chicken, tossing occasionally,
until browned and cooked through, 5-6 minutes.
• In the last minute, add honey-gochujang mixture
to the pan, tossing, until chicken is well coated.
• Season to taste with salt and pepper.
TIP: Chicken is cooked through when it is no longer pink
inside.
• While the chicken is cooking, microwave brown, red
& wild rice (see ingredients) until steaming, 90 seconds.
• Divide rapid wild rice between bowls. Top with
gochujang chicken, sweetcorn, crispy kale and
plant-based kimchi. Drizzle over sesame dressing.
• Garnish with sesame seeds, spring onion and chilli
to serve. Enjoy!
