NUTRITION

SERVINGS

INGREDIENTS

7 oz Boneless skinless chicken thighs

0.5 tbsp Gochujang

0.5 tsp Honey

0.25 tsp Toasted sesame oil

1 tsp Rice vinegar

1 clove Garlic

0.5 tsp Fresh ginger

0.13 cup White jasmine rice

0.5 tbsp Full-fat coconut milk

0.5 cup Water

1 cup Baby bok choy

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Sesame seeds

PREPARATION

• 1

  Rinse the jasmine rice under cold water until the water runs clear.

• 2

  In a small pot, combine the rice, water, coconut milk, and a pinch of sea salt; bring to a boil, then reduce to low, cover, and simmer for 15 minutes.

• 3

  In a small bowl, whisk together the gochujang, honey, sesame oil, rice vinegar, minced garlic, and grated ginger to create the glaze.

• 4

  Season the chicken thighs with the remaining sea salt and black pepper.

• 5

  Heat a non-stick skillet over medium-high heat and sear the chicken for 5-6 minutes per side until fully cooked.

• 6

  Brush the gochujang glaze over the chicken in the last 2 minutes of cooking until it becomes sticky and caramelized.

• 7

  Steam the baby bok choy for 3 minutes until vibrant green and crisp-tender.

• 8

  Fluff the coconut rice with a fork and serve the glazed chicken on top, garnished with sesame seeds.