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50 30 EP. 12 CHILLI GARLIC CHICKEN

52 Protein | 684 Cal | 19 Fat | 75 Carbs

Welcome to 50 30. A series of recipes with over 50g of protein that take less than 30 minutes to make.

Ingredients for 2:

For the Chicken:
400g 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
150g Sushi Rice
180ml Bone Broth
50g Spinach
1 Garlic Cloves
1 spring onion
1” Ginger
10g Butter
TO SERVE
Egg Yolk
Chives

Method

Add the spinach, butter, spring onion, bone broth, garlic & ginger to a blender and blitz until vivid green, 1 minute or so.
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.

Cut the chicken thighs into bite-sized pieces. In a bowl, mix together gochujang, garlic, soy sauce, sliced chilli, rice vinegar, honey, and MSG.

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.

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.

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