NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked jasmine rice

0.5 cup kimchi

1 tbsp gochujang paste

1 tbsp tamari

1 tsp toasted sesame oil

1 clove garlic

0.5 tsp fresh ginger

2 stalks scallions

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces and season evenly with sea salt and black pepper.

• 2

  In a small bowl, whisk together the gochujang paste, tamari, minced garlic, and grated ginger to create a smooth glaze.

• 3

  Heat a large non-stick skillet over medium-high heat and add half of the toasted sesame oil.

• 4

  Add the chicken to the skillet and cook until golden brown and cooked through, approximately 5 to 7 minutes.

• 5

  Pour the gochujang glaze over the chicken and toss continuously for 1 minute until the sauce becomes thick and sticky, then remove the chicken from the pan and set aside.

• 6

  Wipe the skillet if necessary, add the remaining sesame oil, and sauté the chopped kimchi for 2 minutes until fragrant and slightly softened.

• 7

  Stir in the cooked jasmine rice and press it down into the pan for 1 minute to allow the bottom to crisp slightly before mixing with the kimchi.

• 8

  Divide the kimchi fried rice into a bowl, top with the glazed gochujang chicken, and garnish with thinly sliced scallions.