This is a perfect midweek meal, quick, easy and delicious. You can buy huge tubs of gochujang paste from Sous Chef, which I would highly recommend if you like a little bit of spice in your life. It is such an easy quick way to make a flavoursome, powerful dish that requires no marinating, so brilliant for those last minute cravings. Here I have paired it with jasmine rice, salady bits and all drizzled with a lime, soy and sesame dressing. Delightful.
Serves: 2
Cooking time: 40 minutes
Ingredients:
- 2 Chicken Breast Fillets
- 2 tbsp Gochujang
- 2 tbsp Soy Sauce
- 180g Jasmine Rice
- Salad leaves
- Cucumber
- Carrot
- Skewers
For the Dressing:
- 3 tbsp Brown Sugar
- 1 Lime
- 1 tbsp White Wine Vinegar
- 1 tbsp Sesame Oil
- 3 tbsp Soy Sauce
- 50 ml Boiling water
Instructions:
- Start off by soaking the skewers in water if they are wood, this will prevent them from burning.
- Cut the chicken into strips and mix in a bowl with the gochujang and soy sauce. Leave this to the side for a minute while you measure out the rice and cook for the instructed time.
- Meanwhile, begin putting the chicken onto the skewers and a griddle pan/ heavy pan on a high heat (they could also be grilled). Add a little oil to the pan and place the chicken into the pan once hot.
- These will take about 10 minutes to cook, but keep rotating every so often to ensure cooked through. Check when considered ready by cutting into some chicken, returning to heat if requiring a little more time.
- While these are cooking use a potato peeler to create ribbons with the cucumber and carrots, and add to a bowl along with the salad leaves.
- Make the dressing in a little dish by combining all together, tasting to ensure it's to your liking.
- Once all the components are ready begin assembling the bowl starting with the rice, and salad, topped with the chicken and a lovely generous drizzle of the dressing.
Serving note: Best enjoyed with an ice cold beer, sat in the garden enjoying the last of the summer sun listening to Moonchild.
