Protein Upgrade | Spicy ORGANIC Chicken Kimchi Jjigae Stew
with Shimeji Mushrooms
Cooking time
20 minutes
Servings
2/4
Calories
390 /serving
Korean kimchi stew, or jjigae, brings welcome spring warmth. It’s also keto compliant and loaded with protein, simmering hearty chunks of organic chicken, delicate shimeji mushrooms and bok choy in a buttery gochugaru-spiced broth. Plus: sesame oil for the finish!
We will send you:
- 2 Organic chicken breasts (raised without antibiotics by Canadian farmers)
- 2 Scallions
- 225g Baby bok choy
- 15ml Minced garlic
- 150g Shimeji mushrooms
- 12g Chicken demi-glace
- 15ml Toasted sesame oil
- 33g Organic kimchi
- 5g Gochugaru
Contains: Milk • Sesame
You will need:
Medium pot
Salt & pepper (S&P)
2 or 4 tbsp Butter
Total Fat
24 g
Saturated Fat
9 g
Sodium
670 mg
Total Carb
14 g
Sugars
5 g
Protein
33 g
Fibre
4 g
Preparation
Mise en place
- Remove the root ends of the bok choy; separate the leaves.
- Thinly slice the scallions crosswise, separating the white bottoms and green tops.
- Remove the bottom of the mushrooms; separate the mushrooms.
- Pat the chicken dry; cut into bite-size pieces.
Start the chicken
- In a medium pot, heat ½ the sesame oil on medium-high.
- Add the chicken and cook, turning occasionally, 4 to 5 min., until beginning to brown; season with S&P.
- Transfer to a plate and reserve the pot.
Start the jjigae
- In the same pot, heat 2 tbsp butter (double for 4 portions) on medium-high.
- Add the mushrooms and sauté, 3 to 4 min., until beginning to soften.
- Add the garlic, white bottoms of the scallions and gochugaru (add ½ for medium spicy).
- Sauté, 1 to 2 min., until fragrant.
- Add the kimchi and sauté, 1 to 2 min., until warmed through.
Finish the jjigae & chicken
- To the pot, add the chicken, bok choy, demi-glace, 2 ½ cups water (double for 4 portions) and S&P; bring to a boil.
- Reduce to a simmer and cook, partially covered, 5 to 7 min., until the chicken* is cooked through and the bok choy is tender.
Plate your dish
- Divide the jjigae between your bowls.
- Garnish with the green tops of the scallions and remaining sesame oil. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
