NUTRITION

SERVINGS

INGREDIENTS

3 each Gardein Chik'n Filets

0.5 cup Cooked Jasmine Rice

0.5 cup Kimchi

1 tbsp Gochujang

1 tsp White Miso Paste

1 tbsp Soy Sauce

0.5 tsp Maple Syrup

0.25 tsp Sesame Oil

1 cup Baby Bok Choy

0.25 tsp Garlic Powder

0.25 tsp Ginger Powder

1 tbsp Water

PREPARATION

• 1

  In a small bowl, whisk together the gochujang, miso paste, soy sauce, maple syrup, garlic powder, and ginger powder with one tablespoon of water until the sauce is smooth.

• 2

  Heat the sesame oil in a large non-stick skillet over medium-high heat.

• 3

  Place the Gardein chik'n filets in the pan and sear for 4 to 5 minutes per side until they are golden brown and heated through.

• 4

  Pour half of the prepared gochujang sauce over the filets in the pan, turning them frequently to coat until the glaze becomes sticky and fragrant.

• 5

  Remove the glazed filets from the pan and set them aside on a plate to rest.

• 6

  In the same skillet, add the chopped kimchi and sauté for 2 minutes to release its juices and deepen the flavor.

• 7

  Add the cooked jasmine rice and chopped baby bok choy to the skillet, stirring in the remaining sauce to combine.

• 8

  Stir-fry the mixture for 3 to 4 minutes until the rice is slightly crispy and the bok choy is tender-crisp.

• 9

  Slice the glazed filets into thick strips and serve them immediately over the warm kimchi rice.