Nick’s Pick | BBQ Korean-Style Shredded Chicken Bowls
with Jasmine Rice, Mushrooms & Grilled Veggies
Cooking time
25 minutes
Servings
4
Calories
520 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Let’s get the fam fired up for barbecue season! Kick it off on a Korean kick, with colourful rice bowls that bring a wonderful whiff of char. Season chicken breasts with our popular Mellow Sesame spice blend, sizzle them to tender and then shred the meat into juicy morsels. Toss Asian greens and sweet peppers on the grill, while sautéing mushrooms to toss with the chicken and a touch of soy. Cukes and limes keep it fresh and fun.
We will send you:
- 2 Chicken breasts
- 225g Asian greens (yu choy or gai lan)
- 2 Cucumbers
- 2 Limes
- 2 Sweet peppers
- 225g Sliced mushrooms
- 320g Jasmine rice
- 60ml Sweet soy sauce
- 24g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Sesame, Soy, Sulphites, Wheat
You will need:
BBQ (or grill pan)
Oil
Medium pot
Salt & pepper (S&P)
Large pan
Total Fat
4 g
Saturated Fat
1 g
Sodium
1100 mg
Total Carb
97 g
Sugars
20 g
Protein
29 g
Fibre
6 g
Preparation
Cook the rice
Heat the BBQ on high, making sure to oil the grill first. In a medium pot, combine the rice, 3 cups water and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff and keep warm.
Grill & shred the chicken
Meanwhile, pat the chicken* dry with paper towel; season with ⅓ of the spices and S&P. Add to the BBQ (or to a grill pan heated with a drizzle of oil on medium-high, partially covered) and grill, 6 to 8 min. per side, until cooked through. Transfer to a bowl. Using two forks, shred the chicken. Keep warm. Reserve the grill pan, if using.
Mise en place
Meanwhile, remove the bottom inch of the yu choy stems. Core and quarter the sweet peppers lengthwise. Juice the limes. Small-dice the cucumbers.
Sauté the mushrooms
In a large pan, heat a generous drizzle of oil on medium-high. Add the mushrooms and ½ the remaining spices. Sauté, 4 to 6 min., until nicely browned. Transfer to the bowl of chicken and add ¼ of the soy sauce; toss well.
Grill the yu choy & sweet peppers
Meanwhile, in a medium bowl, combine the yu choy, sweet peppers, a drizzle of oil and ⅔ of the remaining spices. Add to the BBQ (or to the reserved grill pan heated on medium) and grill, 2 to 4 min. per side, until browned and tender. Transfer to a cutting board. Once cool enough, thinly slice the sweet peppers and roughly chop the yu choy.
Make the sauce & serve
In a small bowl, combine the lime juice, and remaining soy sauce and spices. Divide the rice between your bowls. Top with the chicken and mushrooms, yu choy, sweet peppers and cucumbers. Drizzle with the sauce. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
