Spicy Ginger Chicken

Name: Spicy Ginger Chicken with Gochujang Cucumbers & Jasmine Rice
Total time: 25 min
Yield: 2
Cuisine: East Asia
Ingredients: ¾ cup Jasmine Rice; 1 clove Garlic; 2 unit Mini Cucumber; 10 ounce Chicken Cutlets; 4 tablespoon Umami Ginger Sauce; 1 ounce Sweet Thai Chili Sauce; 18 milliliters Ponzu Sauce; ½ ounce Gochujang Sauce; 1 tablespoon Sesame Oil; Salt; Pepper; 1 teaspoon Cooking Oil; 1 teaspoon Korean Chili Flakes

with Gochujang Cucumbers & Jasmine Rice

Get 10 Free Meals + Free Item For Life

Pork chops are always a weeknight winner. They’re satisfying, speedy, and ever-so-versatile, which is why our chefs are always brainstorming new ways to take ’em to the next level. The kickers this week: sweet heat and ginger! After a satisfying sear, you'll make a ginger-chili-ponzu pan sauce for the chops and serve them over a bed of buttery jasmine rice, perfect for catching any runaway sauce. On the side is a cucumber salad in a spicy gochujang-sesame dressing for crisp, crunchy contrast.

Tags:

Protein Smart

•Calorie Smart

•Easy Cleanup

•Easy Prep

Allergens:

Soy

•Wheat

•Fish

•Sesame

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 Time25 minutes

Prep Time5 minutes

DifficultyMedium

Ingredients

serving amount

¾ cup

Jasmine Rice

1 clove

Garlic

2 unit

Mini Cucumber

10 ounce

Chicken Cutlets

4 tablespoon

Umami Ginger Sauce

(Contains: Soy, Wheat)

1 ounce

Sweet Thai Chili Sauce

18 milliliters

Ponzu Sauce

(Contains: Fish, Soy, Wheat)

½ ounce

Gochujang Sauce

(Contains: Soy, Wheat)

1 tablespoon

Sesame Oil

(Contains: Sesame)

1 teaspoon

Korean Chili Flakes

Not included in your delivery

Salt

Pepper

1 teaspoon

Cooking Oil

Nutrition Values

/ per serving

Calories630 kcal

Fat12 g

Saturated Fat2 g

Carbohydrate86 g

Sugar19 g

Dietary Fiber1 g

Protein38 g

Cholesterol105 mg

Sodium930 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

•Medium Bowl

•Strainer

•Paper Towel

•Large Pan

Instructions

PDF

• In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low; cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve. • Wash and dry produce. • Peel and mince garlic. Trim and halve cucumbers lengthwise; slice into ½-inch-thick half-moons. • Transfer cucumbers to a medium bowl; generously season with salt. Toss to coat, then let sit for 3-5 minutes. Rinse cucumbers; drain and return to bowl. (You’ll finish the cucumbers in Step 3.)

• Meanwhile, pat pork dry with paper towels; season with a pinch of salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. • Remove pan from heat. Stir in umami ginger sauce, chili sauce, and two packets of ponzu (four packets for 4 servings). Turn pork occasionally, until sauce has thickened and pork is coated, 1-2 minutes. Taste and season with salt and pepper if desired. Transfer pork to a cutting board.

Swap in chicken for pork; cook 3-5 minutes per side.

• To bowl with drained cucumbers, add gochujang, garlic, half the sesame oil (all for 4 servings), remaining ponzu, and chili flakes to taste. Toss to coat.

• Fluff rice with a fork. Thinly slice pork crosswise. Divide rice, pork, and cucumbers between plates in separate sections. Top pork with remaining pan sauce and serve.

Thinly slice chicken crosswise.

Chicken is fully cooked when internal temperature reaches 165°.