Chicken Thighs in Kimchi Sauce

Name: Chicken Thighs in Kimchi Sauce with an Asian Pear Slaw and Jasmine Rice
Total time: 20 min
Yield: 2
Cuisine: Korean
Ingredients: ½ cup Jasmine Rice; 12 ounce Chicken Thighs; 1 unit Asian Pear; ¼ ounce Cilantro; 1 unit Shallot; 5 teaspoon White Wine Vinegar; 4 ounce Shredded Red Cabbage; 1 tablespoon Sesame Oil; 4 ounce Kimchi Hot Sauce; 4 teaspoon Vegetable Oil; 2 teaspoon Sugar; Salt; Pepper

with an Asian Pear Slaw and Jasmine Rice

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Kimchi (Korean pickles) typically come packed in a spicy brine that’s so good, you could just bottle it up and use it like your very own secret sauce. Well, guess what: we’ve done just that, using it to add some fiercely feisty personality to chicken thighs. Keeping with the Eastern theme, there’s also an Asian pear and sesame slaw on the side that counters the heat with bit of tang and sweetness, plus rice to soak up all that flavor.

Tags:

Gluten-free

•Spicy

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

½ cup

Jasmine Rice

12 ounce

Chicken Thighs

1 unit

Asian Pear

¼ ounce

Cilantro

1 unit

Shallot

5 teaspoon

White Wine Vinegar

4 ounce

Shredded Red Cabbage

1 tablespoon

Sesame Oil

4 ounce

Kimchi Hot Sauce

Not included in your delivery

4 teaspoon

Vegetable Oil

2 teaspoon

Sugar

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)2678 kJ

Calories640 kcal

Fat25 g

Saturated Fat4.5 g

Carbohydrate67 g

Sugar20 g

Dietary Fiber5 g

Protein38 g

Cholesterol145 mg

Sodium680 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Small pot

•Large Pan

•Small Bowl

•Bowl

Instructions

PDF

Bring ¾ cup water and a pinch of salt to a boil in a small pot. Add rice and cover. Lower heat, reduce to a gentle simmer, and cook until tender, about 15 minutes.

Heat a drizzle of oil in a large pan over medium-high heat. Season chicken all over with salt and pepper. Add to pan and cook until browned and no longer pink in center, 5-6 minutes per side. Remove pan from heat and let chicken cool slightly.

Wash and dry all produce. Halve and core pear, then cut into ¼-inch-thick slices. Stack slices on top of each other and cut into thin matchsticks. Roughly chop cilantro. Halve, peel, and thinly slice shallot until you have about 2 TBSP.

Place vinegar and 2 tsp sugar in a small bowl. Add sliced shallot (to taste— you may not use all). Stir to dissolve sugar. Season with salt and pepper. Set aside to pickle shallot.

Place cabbage, pear, cilantro, sliced shallot, shallot pickling liquid, sesame oil, and 1 TBSP oil in a medium bowl. Toss to combine. Season with salt and pepper.

Add half the kimchi sauce to pan with chicken. Toss to coat chicken. Divide rice, slaw, and chicken between plates. Drizzle with remaining kimchi sauce (to taste).