Gochujang Chicken Rice Bowl

• servings: 4 servings
• active time: 20 minutes
• total time: 40 minutes

Ingredients

400 g chicken

1 tbsp gochujang

1 tbsp runny honey

1 tsp sesame oil

1 tsp minced garlic

1 tsp apple cider vinegar

1 tsp sea salt

1 tsp sunflower oil

230 g sushi rice

170 g red cabbage (approx ¼ of a cabbage)

2 carrots

1 pepper

½ cucumber

3 spring onions

6 tbsp Gochugaru & Honey Dressing

2 tsp sesame seeds

Directions

In a bowl, add 1 tbsp gochujang, 1 tbsp runny honey, 1 tsp sesame oil, 1 tsp minced garlic, 1 tsp apple cider vinegar and 1 tsp sea salt

Stir thoroughly to combine

Dice 400g chicken into quite small pieces and add to the sauce. Stir to combine and set to one side

Put 230g sushi rice on to cook. Slice 170g red cabbage, 2 carrots, 1 pepper, ½ cucumber and 3 spring onions fairly thinly and add to a plate ready to assemble later

Heat 1 tsp sunflower oil in a frying pan over a medium heat. Once hot, add the chicken

Add the chicken and cook for 5-7 minutes. Stir often so the honey doesn't burn

Assemble the bowls by adding rice and then the prepared vegetables and chicken. Drizzle 6 tbsp Gochujang & Honey dressing over the 4 bowls. Finish by sprinkling over 2 tsp sesame seeds

Nutrition

• Calories: 529 kcal
• Total Fat: 18 g
• Saturated Fat: 5 g
• Unsaturated Fat: 12 g
• Trans Fat: 0.1 g
• Cholesterol: 75 mg
• Sodium: 692 mg
• Total Carbohydrate: 62 g
• Dietary Fiber: 5 g
• Total Sugars: 9 g
• Protein: 24 g