Korean-style Sticky Chicken with Veggie Fried Rice & Gochujang

Serving size

1 person 2 people 4 people

Ingredients

180g Tenderstem broccoli
1 romano pepper
250g steamed brown basmati rice

(Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
4 tsp ginger & garlic paste

(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
2 tbsp tamari (Soya)

(water, soybeans, salt, spirit vinegar)
25g honey
4 tbsp gochujang paste (Soya)

(Fermented Red Jalapeno (Red Jalapeno Chilli Peppers, Salt), Coconut Palm Sugar, Tomato Paste, Tamari Sauce (Water, Soybeans, Salt, Spirit vinegar), Maple Syrup, Rapeseed Oil, Garlic Puree, Ginger Puree, Spirit Vinegar, Salt)
1 carrot
2 spring onion
300g diced British Free Range chicken breast
1 tbsp cornflour

Allergens

Contains: Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	105Kcal	633Kcal
	440kJ	2650kJ
Fat	3.0g	18g
of which saturates	0.6g	3.4g
Carbohydrates	11g	67g
of which sugars	4.8g	29g
Protein	8.6g	52g
Salt	0.79g	4.8g
Fibre	1.9g	11g

Ingredients

180g Tenderstem broccoli (use half)
1 romano pepper (use half)
4 tsp ginger & garlic paste (use half)

(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
25g honey (use half)
1 carrot (use half)
2 spring onion
250g steamed brown basmati rice (use half)

(Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
1 tbsp cornflour (use half)
2 tbsp tamari (use half) (Soya)

(water, soybeans, salt, spirit vinegar)
4 tbsp gochujang paste (use half) (Soya)

(Fermented Red Jalapeno (Red Jalapeno Chilli Peppers, Salt), Coconut Palm Sugar, Tomato Paste, Tamari Sauce (Water, Soybeans, Salt, Spirit vinegar), Maple Syrup, Rapeseed Oil, Garlic Puree, Ginger Puree, Spirit Vinegar, Salt)
150g diced British Free Range chicken breast

Allergens

Contains: Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	103Kcal	637Kcal
	432kJ	2664kJ
Fat	2.9g	18g
of which saturates	0.6g	3.4g
Carbohydrates	11g	67g
of which sugars	4.7g	29g
Protein	8.5g	52g
Salt	0.78g	4.8g
Fibre	1.8g	11g

Back

Ready in 20 High protein 1/3 daily fibre 5 plants Low sat fat

Korean-style Sticky Chicken with Veggie Fried Rice & Gochujang

Prep time: 15 mins

Total time: 20 mins

Cuisine: Korean

Food group: Poultry

Put some 'wow-factor' flavour in your weeknight! Sizzle British chicken breast in a sticky-sweet sauce – homemade with spicy Korean gochujang paste. Serve with rainbow veggies (think juicy peppers, vibrant carrots, tenderstem broccoli). Plus, comforting brown rice and fresh spring onions for zing!

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Pull out a large frying pan, a medium frying pan, a medium bowl, a small bowl & a grater

Get sizzlin'

Add the chicken to the medium bowl with the cornflour and a pinch of salt and pepper. Toss to coat
Heat the medium frying pan with 2 tsp oil on medium-high heat. Once hot, add the chicken and cook 12 mins, until golden brown

Prep the veg & make the gochujang sauce

Meanwhile, thinly slice the spring onion greens, then cut the spring onion whites into 2cm pieces. Coarsely grate the carrot. Trim the broccoli and cut into thirds. Thinly slice the pepper
In the small bowl, combine the gochujang, honey, half the tamari, half the ginger & garlic paste and 2 tbsp water (1 tbsp for 1 person)

Glaze the chicken

Add the spring onion whites to the chicken pan and cook for another 2 mins, then add the gochujang sauce
Simmer for 1-2 mins, until the sauce thickens and the chicken is cooked through

Make the veggie fried rice

Meanwhile, heat the large frying pan with 1 tsp oil on medium heat. Once hot, add the carrot, broccoli and pepper and cook for 3-4 mins, until softened. Season with salt and pepper
Add the rice, remaining tamari and remaining ginger & garlic paste. Break up the rice with a wooden spoon and cook for 2-3 mins, until piping hot

Plate up

Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
Share the rice between bowls, topped with the gochujang chicken. Drizzle over any remaining sauce from the pan. Garnish with the spring onion greens