Spicy Korean Gochujang Chicken

with Vegetables over Fluffy Jasmine Rice

Serves 2 (750 g)

1. In a large non-stick pan, add the contents of the chicken and vegetable pouch and the gochujang sauce pouch into the pan. Cook over medium heat for 8-10 min stirring occasionally until warmed through and the sauce coats the chicken and vegetables. Remove from the heat and set aside.
2. Meanwhile, in a second large non-stick pan, add the rice with 3-5 tbsp of water and cook over medium heat for 4-5 min, stirring often until the rice is warmed through.
3. Plate the chicken alongside the rice and vegetables and garnish with the roasted cashews. Enjoy!

Ingredients: Chicken thigh, Jasmine rice, White button mushroom, Green cabbage, Yellow onion, Carrot, Granulated sugar, Gochujang paste (Water, Corn syrup, Brown rice, Red pepper powder, Sea salt, Isomalto oligosaccharide, Spirits, Garlic, Soybean, Soybean cultured with aspergillus oryzae, Roasted soybean powder, Glutinous brown rice flour, Onion, Monosodium glutamate, Yeast extracts, Seed malt, Dextrin), Soy sauce (Water, Soybeans, Wheat, Salt, Brewing starter (Aspergillus Sojae)), Green onion, Water, Crispy shallots (Canola oil, Wheat, Flour, Salt), Sesame oil, Ginger, Garlic, White sesame seeds, Canola oil, Kosher salt.

Contains: Wheat, Soy, Sesame seeds.
Produced in a facility where other food allergens could be present.

Per 1/3 serving (250g)