Sticky Korean-style Chicken Rice Bowls

Ingredients

• 300 g (cut into bite-sized pieces) Chicken breast or boneless skinless chicken thighs
• 1 tbsp Gochujang
• 1 tbsp Soy sauce
• 2 tsp Honey
• 1 tsp Sesame oil
• 1 tsp Fresh ginger (finely grated)
• 1 Garlic clove (finely grated)
• 1 tsp Lime juice or rice vinegar
• 150 g Basmati or jasmine rice
• 100 g Frozen edamame beans
• 1 Carrot (finely sliced or grated)
• 1/2 Cucumber (sliced)
• 2 Spring onions (sliced)
• 1 tsp Sesame seeds
• small handful Fresh coriander (optional)

Steps

1. Cook the rice according to the packet instructions.
2. Mix gochujang, soy sauce, honey, sesame oil, ginger, garlic, and lime juice or rice vinegar in a bowl.
3. Add chicken and toss until well coated.
4. Heat a frying pan over medium-high heat. Cook chicken for 7–9 minutes, stirring, until cooked and caramelised.
5. If sauce is too thick, add 1–2 tbsp water and cook until glossy and sticky.
6. Cook edamame for 3–4 minutes, then drain.
7. Divide rice between two bowls. Add edamame, carrot, and cucumber.
8. Spoon sticky chicken on top. Finish with spring onions, sesame seeds, and coriander if using.