15-Min Chicken & Kimchi with Pre-Cooked Quinoa & Spicy Mayo

15-Min Chicken & Kimchi

with Pre-Cooked Quinoa & Spicy Mayo

15 MIN
+$0.99/serving 2 Servings
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    From the Test Kitchen

    Designed to be ready in just 15 minutes, our new line of meals feature pre-cooked grains and easy-to-prep ingredients to create the same high-quality dishes you love, in less time! These Korean-style bowls featured soy-glazed chicken and a delicious cucumber-kimchi salad served atop a bed of hearty quinoa. A drizzle of creamy mayo mixed with gochujang—a popular sweet and spicy Korean condiment—brings it all together.
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    Dietary Information

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    Nutritionist's Pick
    • Nutrition
      PER SERVING
    • Calories
      550 Cals (est.)
    View Full Nutrition
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    ingredients
    15-Min Chicken & Kimchi with Pre-Cooked Quinoa & Spicy Mayo
    Title
    • 10 oz Shrimp (Peeled & Deveined)
    • 10 oz Cooked Tri-Color Quinoa
    • 1 Persian Cucumber
    • ⅓ cup Kimchi
    • 1 Tbsp Sesame Oil
    • 2 Tbsps Mayonnaise
    • 2 tsps Gochujang
    • 2 Tbsps Soy Glaze
    • 1 tsp Black & White Sesame Seeds
    Prepare the ingredients
    1 Prepare the ingredients

    Wash and dry the cucumber; thinly slice into rounds. In a bowl, combine the sliced cucumber and kimchi; season with salt and pepper. In a separate bowl, combine the mayonnaise and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper if desired.

    Cook the shrimp
    2 Cook the shrimp

    Pat the shrimp dry with paper towels; season with salt and pepper. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 1 to 2 minutes, or until slightly opaque. Add the soy glaze (carefully, as the liquid may splatter) and 1 tablespoon of water. Cook, stirring occasionally, 1 to 2 minutes, or until combined and the shrimp are opaque and cooked through.

    Warm the quinoa & serve your dish
    3 Warm the quinoa & serve your dish

    Meanwhile, cut a 1-inch vent in the package of quinoa. Microwave on high 1 to 2 minutes, or until heated through. Transfer to a bowl. Add the sesame oil; season with salt and pepper. Stir to combine. Serve the warmed quinoa topped with the cooked shrimp and cucumber-kimchi salad. Drizzle with the spicy mayo and garnish with the sesame seeds. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Wash and dry the cucumber; thinly slice into rounds. In a bowl, combine the sliced cucumber and kimchi; season with salt and pepper. In a separate bowl, combine the mayonnaise and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper if desired.

    2 Cook the shrimp

    Pat the shrimp dry with paper towels; season with salt and pepper. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 1 to 2 minutes, or until slightly opaque. Add the soy glaze (carefully, as the liquid may splatter) and 1 tablespoon of water. Cook, stirring occasionally, 1 to 2 minutes, or until combined and the shrimp are opaque and cooked through.

    Cook the shrimp
    Warm the quinoa & serve your dish
    3 Warm the quinoa & serve your dish

    Meanwhile, cut a 1-inch vent in the package of quinoa. Microwave on high 1 to 2 minutes, or until heated through. Transfer to a bowl. Add the sesame oil; season with salt and pepper. Stir to combine. Serve the warmed quinoa topped with the cooked shrimp and cucumber-kimchi salad. Drizzle with the spicy mayo and garnish with the sesame seeds. Enjoy!

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