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.
Korean-style Sticky Chicken with Veggie Fried Rice & Gochujang
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!
Ready in 20
High protein
1/3 daily fibre
5 plants
Low sat fat
Serving size
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
Nutritional Information
Calories: 633
Protein: 52g
Carbs: 67g
Fat: 18g
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
Nutritional Information
Calories: 637
Protein: 52g
Carbs: 67g
Fat: 18g
Korean-style Sticky Chicken with Veggie Fried Rice & Gochujang
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!
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
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
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.