This has to be one of the best chicken & rice recipes, so much flavor, the perfect balance of sweet, spicy & savoury!
Macros per serve (4 total)
452 Calories | 40g Protein | 51g Carbs | 10g Fat
Ingredients (4 servings)
– 700g Cubed Chicken Breast
– 2 tsp Garlic Powder
– 1.5 tsp Black Pepper
– 2 tap Paprika
– 1 tsp Salt
– 30g Cornflour (Brand: Tesco)
For the Glaze
– 50ml Light Soy sauce mixed with 50ml Water (total 100ml)
– 25g Honey
– 40g Gochujang Paste (Brand: Haepyo can find this on Amazon – you can substitute this for Tomato paste mixed with sriracha if you can’t gind gochujang)
Pickled Cucumbers (can be stored separately)
– Thinly sliced Cucumber
– 20ml Light Soy Sauce (Brand: Lee Kum Kee)
– 10ml Rice Vinegar
– OPTIONAL Chilli Flakes (can be really spicy, skip this if needed)
– 1 tsp Garlic Powder
– 1 tsp Sesame Seeds
Important cooking notes
– When coating the chicken with cornflour makes sure it’s well coated. Or you can skip the cornflour all together if you don’t have it
– When making the glaze, add the ingredients on low heat then keep stirring till it starts to bubble lightly then let it reduce for 3-4 mins. It should thicken
– You can store the cucumbers separately and warm up the meal prep without them. Better served cold
Find more Easy & Delicious Recipes like this in my Digital Cookbook!👨🍳❤️
ENJOY!
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