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.
Gochujang Chicken with Veggie Fried Brown Rice
Put some 'wow-factor' flavour in your weeknight! Sizzle British chicken breasts in a sticky-sweet sauce – homemade with spicy Korean gochujang paste. Serve with rainbow veggies (think: crunchy baby corn and vibrant broccoli). Plus, fluffy brown rice and spring onions for zing!
Ready in 20
High protein
Low sat fat
Serving size
Ingredients
- 3 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 25g honey
- 500g 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)
- 8 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)
- 80g baby corn
- 240g Tenderstem broccoli
- 3 spring onion
- 1 tbsp cornflour
- 600g diced British Free Range chicken breast
Nutritional Information
Calories: 529
Protein: 47g
Carbs: 51g
Fat: 15g
Gochujang Chicken with Veggie Fried Brown Rice
Put some 'wow-factor' flavour in your weeknight! Sizzle British chicken breasts in a sticky-sweet sauce – homemade with spicy Korean gochujang paste. Serve with rainbow veggies (think: crunchy baby corn and vibrant broccoli). Plus, fluffy brown rice and spring onions for zing!
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Cooking Instructions
Before you start
- Pull out 2 large frying pans, a measuring jug, a medium bowl & a small bowl
Get sizzlin'
- Thinly slice the spring onion greens, then slice the spring onion whites into 2cm pieces
- Place the chicken into the medium bowl and toss with the cornflour and a pinch of salt
- Heat a large frying pan with 2 tsp oil on medium-high heat. Once hot, add the chicken and spring onion whites and cook for 12 mins, until golden
Make the sauce & prep
- Cut the broccoli and baby corn into thirds
- In the small bowl, combine the gochujang, maple syrup, half the tamari, half the ginger & garlic paste and 100ml water. Mix well
- Add the sauce to the chicken pan and cook for 4 mins, until the sauce thickens and the chicken is cooked through
Make the fried rice
- Meanwhile, heat the other large frying pan with 2 tsp oil on medium-high heat. Once hot, add the broccoli and baby corn, then cook for 6-7 mins, until golden
- Add the rice, remaining tamari and ginger and garlic paste. Add a splash of water and break up the rice with a wooden spoon
- Cook for 2-3 mins, until piping hot. Season to taste with salt and pepper
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
- Serve the veggie fried rice into bowls, topped with the gochujang chicken. Garnish with the spring onion greens
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