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THE HUT Korean-style Chicken with Spicy Prawn Rice & Pickled Cucumber
Transport yourself to the coast with Mindful Chef x The Hut. Tender free-range British chicken thighs are glazed in a fiery gochujang marinade and roasted until golden and caramelised. They top a fragrant fried rice, studded with buttery king prawns, and leafy pak choi. Tangy pickled cucumber ribbons bring a crisp, refreshing lift, for the perfect balance of flavours.
High protein
New
5 plants
Low sat fat
The Hut
Serving size
Ingredients
- 25g honey
- 1 tbsp rice vinegar (Rice Vinegar, Salt)
- 1 onion
- 600g British Free Range chicken thighs
- 200g king prawns (Crustaceans) (Headless, Peeled, Deveined, Tail Off Litopenaeus vannamei Prawns)
- 1 tsp sesame seeds (Sesame)
- 3 pak choi
- 3 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 8 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 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 tsp brown mustard seeds (Mustard) (Brown Mustard Seeds 100%)
- 1 cucumber
- 200g brown rice (100% Brown Rice)
Nutritional Information
Calories: 617
Protein: 49g
Carbs: 58g
Fat: 21g
THE HUT Korean-style Chicken with Spicy Prawn Rice & Pickled Cucumber
Transport yourself to the coast with Mindful Chef x The Hut. Tender free-range British chicken thighs are glazed in a fiery gochujang marinade and roasted until golden and caramelised. They top a fragrant fried rice, studded with buttery king prawns, and leafy pak choi. Tangy pickled cucumber ribbons bring a crisp, refreshing lift, for the perfect balance of flavours.
Cook time:
40 mins
Cuisine:
Korean
Food group:
Poultry
Allergens: Crustaceans, Sesame, Soya, Mustard
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a large baking tray with parchment paper
- Bring a large saucepan filled with salted water to a boil
- Pull out a medium bowl, a small bowl, a sieve & a peeler
Boil the rice and pickle the cucumber
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
- Peel the cucumber into ribbons and add to the medium bowl, along with the vinegar, mustard seeds and a pinch of salt and pepper. Toss to coat, then set aside to pickle
Roast the chicken & make the gochujang sauce
- Lay the chicken thighs flat onto the large baking tray. Drizzle with 1 tsp oil and season with salt and pepper. Roast for 6 mins
- In the small bowl, combine the gochujang, tamari, honey and ginger & garlic paste
Finish roasting
- Quarter the pak choi lengthways
- After 6 mins, coat the chicken with three-quarters of the gochujang sauce. Add the pak choi alongside, drizzle with 1 tsp oil and season
- Roast together for another 10 mins, until the chicken is cooked through
Make the fried rice
- Meanwhile, finely dice the onion. Drain and roughly chop the prawns
- Reheat the rice pan with 1 tsp oil on medium heat. Once hot, add the prawns and onion and cook for 6 mins, until the prawns are pink and cooked through. Season with salt and pepper
- Add the cooked rice and the remaining gochujang sauce. Toss to combine and cook for another 1 min
Plate up
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
- Check your prawns are cooked through; they should be opaque, firm and steaming hot
- Serve the prawn rice onto plates, topped with the gochujang chicken. Serve the pickled cucumber and pak choi alongside. Sprinkle over the sesame seeds to finish
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