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CHILLI GARLIC CHICKEN

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Prep
—
Cook
—
Total
30 min
Calories
684
Protein
52g
Carbs
75g
Fat
19g

Get ready

Ingredients

For the Chicken

  • 400 g boneless skinless chicken thighs
  • 2 tbsp gochujang
  • 1 garlic clove grated
  • 1 tbsp soy sauce
  • 1 red chilli sliced
  • 1 tbsp rice vinegar
  • 1 tbsp honey
  • 1 tsp MSG

FOR THE RICE

  • 150 g Sushi Rice
  • 180 ml Bone Broth
  • 50 g Spinach
  • 1 Garlic Cloves
  • 1 spring onion
  • 1 ” Ginger
  • 10 g Butter
  • TO SERVE
  • Egg Yolk
  • Chives

Cook

Method

  1. Add the spinach, butter, spring onion, bone broth, garlic & ginger to a blender and blitz until vivid green, 1 minute or so.
  2. Rinse the sushi rice under cold water a few times until it runs clear, then drain. Add to a small saucepan with the spinach water and bring to the boil. Once boiling, cover with a tight-fitting lid, turn the heat down to low and cook for 12 mins. Turn off the heat and leave to steam (lid on) for another 12 mins.
  3. Cut the chicken thighs into bite-sized pieces. In a bowl, mix together gochujang, garlic, soy sauce, sliced chilli, rice vinegar, honey, and MSG.
  4. Heat 1 tbsp of vegetable oil in a frying pan over medium-high heat. Add the chicken and cook until golden. Pour in the sauce and let it reduce until sticky and glossy. Finish with a squeeze of lime juice.
  5. To serve, plate up the rice, gently top with the chicken and sauce. Add an egg yolk to the centre and finish with sesame seeds and sliced spring onion.