Protein Swap | Hot Gochujang Butter Chicken Thighs
with Sautéed Pepper & Portobello
Cooking time
25 minutes
Servings
2/4
Calories
810 /serving
Repeat after us: gochujang butter. There’s something about fiery fermented chili paste and rich dairy smoothness that creates a satin effect. The spice level demands a robust veggie match, while warm rice needs no introduction to its Korean-inspired partners.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 1 Sweet pepper
- 1 Portobello mushroom
- 2 Garlic cloves
- 30ml Sweet soy sauce
- 160g White rice
- 15g Gochujang
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame, garlic, canola oil, ginger, paprika flavour, black pepper, cellulose)
Contains: Milk • Sesame • Soy • Sulphites • Wheat
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
3 or 6 tbsp Butter
Total Fat
31 g
Saturated Fat
14 g
Sodium
1480 mg
Total Carb
92 g
Sugars
20 g
Protein
42 g
Fibre
2 g
Preparation
Cook the rice
- Place** 3 tbsp butter** (double for 4 portions) in a small bowl to soften.
- In a medium pot, combine the rice, 1 ¼ cups water and 1 tsp salt (double the water and salt for 4 portions); bring to a boil.
- Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the** rice**.
Mise en place
- Meanwhile, remove the stem from the mushroom; cut the cap into ½ inch pieces.
- Halve, core and cut the sweet pepper lengthwise into ½ inch pieces.
- Mince the garlic.
- To the bowl of softened butter, add the gochujang (add ½ for medium spicy), ½ the garlic and a pinch of the spices; stir well.
Cook the chicken
- Pat the chicken dry; season with ½ the remaining spices and S&P.
- In a large pan, heat a drizzle of** oil** on medium-high.
- Add the** chicken*** and cook, partially covered, 6 to 8 min. per side, until cooked through.
- Transfer to a cutting board and reserve the pan. Let rest before slicing.
Sauté the vegetables
- In the reserved pan, heat a drizzle of** oil** on medium-high.
- Add the mushroom and remaining garlic. Sauté, 2 to 3 min., until beginning to brown.
- Add the sweet pepper and remaining spices. Sauté, 3 to 4 min., until tender.
- Add the soy sauce and S&P; stir well.
Plate your dish
- Divide the rice between your plates.
- Top with the vegetables and chicken.
- Spoon the gochujang butter over the chicken. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
