Gochujang Chicken & Rice Bowls with Sesame Edamame Slaw & Korean Chili Flakes

Ingredients

• 10 oz Chopped chicken breast
• 5 tsp Rice wine vinegar
• 4 oz Edamame (Contains soy)
• 1 tsp Korean chili flakes (Plus more for garnish, as desired)
• 4 tbsp Sweet soy glaze (Contains sesame, soy, and wheat)
• 1 tbsp Sesame oil (Contains sesame)
• 3 Radishes (Trimmed and thinly sliced)
• 1 Microwavable rice (Massage package to break up grains)
• 2 Scallions (Trimmed and thinly sliced; separate whites from greens)
• 4 oz Coleslaw mix
• 1 oz Gochujang sauce (Contains soy and wheat)
• 1 tsp Sugar
• 2 tsp Cooking oil (Used for cooking chicken and as a drizzle for the slaw)
• Salt (To taste)
• 1 tbsp Butter (Contains milk)
• Black pepper (To taste)
• 1 tbsp Water (For the gochujang sauce mixture; use 2 tbsp for 4 servings)
• 3 tbsp Water (For reheating the rice; use 6 tbsp for 4 servings)

Steps

1. 1

   Wash and dry the produce. Trim and thinly slice the scallions, keeping the white and green portions separate. Trim and thinly slice the radishes.

2. 2

   In a small bowl, combine the sweet soy glaze, gochujang sauce, and 1 tablespoon water. Use 2 tablespoons water for 4 servings.

3. 3

   Open the chicken package and drain off any excess liquid. Heat the cooking oil in a large, preferably nonstick, pan over medium-high heat.

4. 4

   Add the chicken to the pan and season with salt and black pepper. Cook, stirring occasionally, until browned and cooked through, 4–6 minutes.

5. 5

   Turn off the heat. Add the gochujang sauce mixture and stir until the chicken is fully coated.

6. 6

   While the chicken cooks, massage the rice in its package to break up the grains. Empty it into a medium microwave-safe bowl.

7. 7

   Add 3 tablespoons water to the rice, or 6 tablespoons for 4 servings. Cover the bowl with a damp paper towel and microwave until warmed through, 1½–2 minutes.

8. 8

   Stir 1 tablespoon butter into the warmed rice, using 2 tablespoons for 4 servings, until melted. Season with salt and black pepper.

9. 9

   In a large bowl, whisk together the sesame oil, rice wine vinegar, sugar, a drizzle of cooking oil, salt, and black pepper. Use 2 teaspoons sugar and a large drizzle of oil for 4 servings.

10. 10

    Add the coleslaw mix, scallion whites, edamame, and radishes to the dressing. Toss until evenly coated.

11. 11

    Divide the rice, gochujang chicken, and slaw between bowls. Garnish with the scallion greens and as many Korean chili flakes as desired. Serve.

Notes

The source lists salt and black pepper without quantities; season to taste. The source's nutrition is approximately 910 calories, 46 g protein, 113 g carbohydrates, and 26 g fat per serving, though ingredient-package values may vary.

Nutrition per serving

• main
• rice bowl
• quick meal
• 20-minute meal
• spicy
• high-protein
• soy
• sesame