Gochujang Chicken Rice Bowls

Ingredients: The ingredient amounts are for four servings.

• Chicken 4 breast (125g or 4.4oz per breast)
• Onion 1, diced
• Garlic Cloves 2
• Red Pepper 1 medium
• Green Pepper 1 medium
• Olive Oil 1 tbsp
• Gochujang 2 tbsp
• Soy Sauce 2 tbsp
• Brown Sugar 1 tbsp
• Mirin 1 tbsp
• Sesame Oil 1 tsp
• Water 3 tbsp
• Wholegrain Rice 60g or 2.1oz per portion
• Spring Onion 4
• Rice Vinegar 1 tsp
• Chilli Flakes 1 tsp
• Sesame Seeds 1 tsp

Instructions:

Cook the wholegrain rice according to the packet instructions and keep warm.
Stir the gochujang, soy sauce, brown sugar, mirin, sesame oil, water, and garlic
together in a bowl. Set aside.

Cut the white parts of the spring onion into 2.5 cm (1 inch) pieces. Finely slice the
greens and, if you like, curl them in iced water, then dress with the rice vinegar,
chilli flakes, and a pinch of salt.

Heat the olive oil in a wide pan over medium-high heat. Add the chicken and cook
until deeply golden and slightly crisp.

Add the sliced onion, red and green peppers, and the white parts of the spring
onions. Cook for a few minutes until softened.

Pour in the sauce and toss to coat. Bring to a boil, then let it bubble and reduce
until thick, glossy, and clinging to the chicken.

Spoon the hot rice into bowls and top with the spicy chicken. Finish with the
dressed spring onion greens and a sprinkle of sesame seeds.