15-Min Korean-Style Chicken with Kimchi, Veggies & Pre-Cooked Rice

15-Min Korean-Style Chicken

with Kimchi, Veggies & Pre-Cooked Rice

15 MIN
+$1.99/serving 2 Servings
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  • with Boneless Chicken Breast Pieces
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  • with Shrimp
    includes 10 oz Sustainably Sourced, Uncooked Shrimp (Peeled & Deveined)
    Wellness
  • with Shrimp

    From the Test Kitchen

    Bites of tender chicken are coated with cornstarch before searing to create a delightfully crispy crust—perfect for soaking up an umami-rich combo of soy glaze, mayo, and spicy gochujang. You'll serve the chicken with bright marinated cucumbers, carrots, and kimchi, all over a bed of fluffy white rice.

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    Dietary Information

    See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

    600 Calories or Less
    • Nutrition
      PER SERVING
    • Calories
      570 Cals (est.)
    fresh
    ingredients
    15-Min Korean-Style Chicken with Kimchi, Veggies & Pre-Cooked Rice
    Title
    • 10 oz Shrimp (Peeled & Deveined)
    • 1 Persian Cucumber
    • 10 oz Cooked White Rice
    • 2 tsps Gochujang
    • 2 Scallions
    • 2 Tbsps Mayonnaise
    • 3 oz Shredded Carrots
    • ⅓ cup Kimchi
    • ¼ cup Cornstarch
    • 1 tsp Black & White Sesame Seeds
    • 2 Tbsps Soy Glaze
    • 1 Tbsp Rice Vinegar
    Prepare the ingredients & make the sauce
    1 Prepare the ingredients & make the sauce

    Wash and dry the fresh produce. Halve the cucumber(s) lengthwise, then thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, combine the sliced cucumber(s), sliced white bottoms of the scallions, carrots, vinegar, and kimchi. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. In a large bowl, whisk together the mayonnaise, soy glaze, and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be.

    2 Coat, cook & dress the chicken
    Pat the shrimp dry with paper towels; place in a bowl. Season with salt and pepper. Add the cornstarch; toss to coat. In a medium nonstick pan (or large for 4 servings), heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of cornstarch sizzles immediately when added, add the coated shrimp in an even layer (discarding any excess cornstarch). Cook, without stirring, 1 to 2 minutes, or until lightly browned. Flip the shrimp and continue to cook, without stirring, 1 to 2 minutes, or until browned and cooked through. Discarding any oil from the pan, transfer the cooked shrimp to the bowl of sauce; stir to coat. Taste, then season with salt and pepper if desired.
    Coat, cook & dress the chicken
    Warm the rice & serve your dish
    3 Warm the rice & serve your dish
    Meanwhile, cut a 1-inch vent in the package of rice. Microwave on high 1 to 2 minutes, or until heated through. Transfer to a bowl, drizzle with olive oil and season with salt and pepper. Serve the warmed rice topped with the marinated vegetables (including any liquid) and dressed chicken. Garnish with the sesame seeds and sliced green tops of the scallions. Enjoy!
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