Protein Swap | Korean-Style Chicken Thighs & Spicy Gochujang Cream
Smashed Cucumber Salad & Jasmine Rice
Cooking time
20 minutes
Servings
2/4
Calories
950 /serving
Bold and balanced, Korean-spiced chicken is always a treat in itself. Drizzled with this creamy, luscious and spicy cream—made by mixing the Korean chili paste with mayonnaise and rice vinegar—it becomes a meal to remember. This quick dinner will boost your day with punchy flavours and just the right kick of heat. To cool things off, you’ll serve it over jasmine rice with a salad of smashed cucumbers, matchstick carrots and sweet soy that’s light, crunchy and nicely tart.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 100g Matchstick carrots
- 3 Cucumbers
- 60ml Mayonnaise
- 30ml Rice vinegar
- 15g Gochujang
- 160g Jasmine rice
- 30ml Sweet soy sauce
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, sunflower oil, paprika oleoresin, ginger, black pepper)
Contains: Eggs, Sesame, Soy, Sulphites, Wheat
You will need:
Medium pot
Medium pan
Oil
Salt & pepper (S&P)
Total Fat
43 g
Saturated Fat
5 g
Sodium
1940 mg
Total Carb
100 g
Sugars
26 g
Protein
42 g
Fibre
4 g
Preparation
Cook the rice
In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) 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 the rice.
Cook the chicken
Meanwhile, pat the chicken dry with paper towel; season with ½ the spices and S&P. In a medium pan, heat a drizzle of oil on medium-high. Add the chicken* and cook, partially covered, 4 to 6 min. per side, until cooked through. Transfer to a cutting board and let rest for 5 min. before slicing against the grain.
Mise en place
Meanwhile, halve the cucumbers lengthwise; using the side of your knife, gently smash the halves until slightly flattened. Cut into large chunks.
Make the smashed cucumber salad
In a large bowl, combine the cucumbers, carrots, soy sauce, ½ the vinegar, 1 tbsp oil (double for 4 portions), ¾ of the remaining spices and S&P.
Make the gochujang cream
In a small bowl, combine the mayo, gochujang (add ½ for medium spicy), remaining vinegar and S&P.
Plate your dish
Divide the rice between your bowls. Top with the chicken. Drizzle with the gochujang cream. Serve the smashed cucumber salad on the side and season with the remaining spices. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
