Gochujang-Glazed Chicken

Remove the honey from the refrigerator to bring to room temperature. In a medium pot, combine the rice, a big pinch of salt, and 1 cup 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. Cover to keep warm.

Meanwhile, wash and dry the fresh produce. Grate the radishes on the large side of a box grater. Peel the carrots; halve lengthwise, then thinly slice crosswise. Cut off and discard the bottom 1/2 inch of the gai lan stems; thinly slice the stems and roughly chop the leaves, keeping them separate. In a bowl, combine the sliced carrots and gai lan stems. Peel and roughly chop 2 cloves of garlic. Place in a bowl; add the chopped gai lan leaves. In a separate bowl, whisk together the honey (kneading the packet before opening), 1/4 cup of warm water, 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. 

In a bowl, combine the grated radishes, vinegar, and 1 teaspoon of olive oil. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. 

Meanwhile, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced carrots and gai lan stems; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the chopped gai lan leaves and garlic. Cook, stirring occasionally, 1 to 2 minutes, or until the vegetables are softened and the gai lan leaves are wilted. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan. 

Pat the chicken dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes, or until browned. Flip and cook 5 minutes. Add the glaze (carefully, as the liquid may splatter). Cook, frequently spooning the glaze over the chicken, 1 to 2 minutes, or until the glaze is thickened and the chicken is cooked through. Turn off the heat. 

Add the cooked vegetables to the pot of cooked rice; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished rice topped with the glazed chicken (including any glaze from the pan). Garnish with the marinated radishes (discarding any liquid). Enjoy!