Crispy Chicken & Gochujang Sauce with Squash Rice & Sautéed Gai Lan

Crispy Chicken & Gochujang Sauce

with Squash Rice & Sautéed Gai Lan

40 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

Inspired by the bold flavors of Korean-style fried chicken, known for its juicy meat and irresistible spiciness, we’re finishing crispy, pan-seared chicken with a sauce of honey, ketchup, soy sauce, and gochujang (a Korean red chile paste). It’s the perfect complement to a simple bed of fluffy jasmine rice studded with roasted butterbaby squash—finished with just a touch of soy sauce for even more savory flavor.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    620 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the ends of the squash. Quarter lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut crosswise into 1/2-inch pieces. Thinly slice the scallions, separating the white bottoms and green tops. Cut off and discard the bottom 1/2 inch of the gai lan stems. Halve the gai lan crosswise to separate the stems and leaves; thinly slice the stems and roughly chop the leaves. Peel and roughly chop 2 cloves of garlic. Place in a bowl; add the sliced white bottoms of the scallions and sliced gai lan stems.

 

Roast the squash:
2 Roast the squash:

Place the squash pieces on a sheet pan. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer. Roast 19 to 21 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Cook the rice:
3 Cook the rice:

Meanwhile, in a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Coat & cook the chicken:
4 Coat & cook the chicken:

Meanwhile, place the flour on a large plate; season with salt and pepper. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Working one piece at a time, thoroughly coat the seasoned chicken in the seasoned flour. In a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high. Once the oil is hot enough that a pinch of flour sizzles immediately when added, add the coated chicken (shaking off any excess flour before adding). Cook 6 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Cook the gai lan:
5 Cook the gai lan:

Heat the pan of reserved fond on medium-high until hot (if the pan seems dry, add a drizzle of olive oil). Add the garlic mixture; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Add the chopped gai lan leaves. Cook, stirring occasionally, 1 to 2 minutes, or until wilted. Turn off the heat. Taste, then season with salt and pepper if desired. 

Finish & serve your dish:
6 Finish & serve your dish:

In a bowl, combine the ketchup, honey (kneading the packet before opening), half the soy sauce, and as much of gochujang as you’d like, depending on how spicy you’d like the dish to be. To the pot of cooked rice, add the roasted squash and remaining soy sauce. Stir to combine. Serve the cooked chicken with the finished rice and cooked gai lan. Top the chicken with the sauce. Garnish with the sliced green tops of the scallions. Enjoy!

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the ends of the squash. Quarter lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut crosswise into 1/2-inch pieces. Thinly slice the scallions, separating the white bottoms and green tops. Cut off and discard the bottom 1/2 inch of the gai lan stems. Halve the gai lan crosswise to separate the stems and leaves; thinly slice the stems and roughly chop the leaves. Peel and roughly chop 2 cloves of garlic. Place in a bowl; add the sliced white bottoms of the scallions and sliced gai lan stems.

 

2 Roast the squash:

Place the squash pieces on a sheet pan. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer. Roast 19 to 21 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Roast the squash:
Cook the rice:
3 Cook the rice:

Meanwhile, in a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

4 Coat & cook the chicken:

Meanwhile, place the flour on a large plate; season with salt and pepper. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Working one piece at a time, thoroughly coat the seasoned chicken in the seasoned flour. In a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high. Once the oil is hot enough that a pinch of flour sizzles immediately when added, add the coated chicken (shaking off any excess flour before adding). Cook 6 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Coat & cook the chicken:
Cook the gai lan:
5 Cook the gai lan:

Heat the pan of reserved fond on medium-high until hot (if the pan seems dry, add a drizzle of olive oil). Add the garlic mixture; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Add the chopped gai lan leaves. Cook, stirring occasionally, 1 to 2 minutes, or until wilted. Turn off the heat. Taste, then season with salt and pepper if desired. 

6 Finish & serve your dish:

In a bowl, combine the ketchup, honey (kneading the packet before opening), half the soy sauce, and as much of gochujang as you’d like, depending on how spicy you’d like the dish to be. To the pot of cooked rice, add the roasted squash and remaining soy sauce. Stir to combine. Serve the cooked chicken with the finished rice and cooked gai lan. Top the chicken with the sauce. Garnish with the sliced green tops of the scallions. Enjoy!

Finish & serve your dish:
Browse Steps
1 of 6