Ssamjang Chicken & Rapid Rice
with Sesame Veggies & Yuzu Mayo
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
sachet
Mixed Sesame Seeds
(Contains: Sesame; May be present: Soy)
1 packet
Yuzu Vinaigrette
320 g
Chicken Breast Strips
1 packet
Jasmine rice
1 packet
Ssamjang Paste
(Contains: Sesame, Soy; )
1
Baby Broccoli
1 sachet
Sesame Seeds
(Contains: Sesame; May be present: Soy)
1
Carrot
1
Asian Greens
Nutrition Values
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. • Half-fill a medium saucepan with boiling water. • Add jasmine rice and a pinch of salt and cook, uncovered, over a high heat until tender, 12 minutes. Drain.
SPICY! The ssamjang paste is mild, but use less if you're sensitive to heat. • While the rice is cooking, combine chicken breast strips, ssamjang paste, sesame oil, a drizzle of soy sauce and a drizzle of olive oil in a medium bowl. • Place chicken on a lined oven tray and bake until cooked through, 12-14 minutes. TIP: Chicken is cooked through when it's no longer pink inside.
• While the chicken is baking, roughly chop carrot. Trim and halve baby broccoli. Roughly chop Asian greens. • Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook carrot and baby broccoli until tender, 4-5 minutes. • Add mixed sesame seeds and Asian greens and cook until the greens are wilted, 1-2 minutes.
• In a small bowl, combine yuzu vinaigrette, mayonnaise and a drizzle of water. • Divide rapid rice between bowls and top with sesame veggies and ssamjang chicken. • Drizzle over yuzu mayo to serve.
