Gochujang chicken crunch bowl

LunchFree

Sweet-spicy sticky chicken over rice with a crunchy red cabbage slaw. Tastier than a takeaway, ready in 15 minutes.

Per bowl · serves 1 · 15 minutes · great lunchbox

515kcal

39 gProtein

62 gCarbs

12 gFat

Bigger days? Use the full rice pouch (+200 kcal). Smaller days? Swap half the rice for extra slaw. Protein stays above 35 g.

Ingredients

• 120 g chicken breast, bite-size
• 125 g microwave basmati rice (half a pouch)
• 40 g frozen edamame
• 15 g gochujang paste
• 5 g honey
• 5 ml light soy sauce
• 80 g red cabbage and carrot, finely shredded (or plain slaw mix)
• 1 spring onion
• Juice of ½ lime
• 5 ml toasted sesame oil
• 3 g sesame seeds

Method

1. Mix the gochujang, honey and soy.
2. Pan-fry the chicken in a non-stick pan with a splash of water for 6 to 7 minutes until cooked through. Add the sauce and toss for 1 minute until sticky.
3. Microwave the rice and edamame together for 2 minutes.
4. Toss the slaw with the lime juice and sesame oil.
5. Build: rice and edamame, slaw, sticky chicken. Top with spring onion and sesame seeds.

Not sure how much to eat? Try the macro calculator · See the programmes

Macros calculated from standard per-100 g values; check your own pack labels.