Protein Swap | Hot Gochujang Butter Chicken Thighs
Sweet Soy Sautéed Pepper & Portobello Mushrooms
Cooking time
25 minutes
Servings
2/4
Calories
830 /serving
Repeat after us: gochujang butter. There’s something about the fiery fermented chili paste and the rich smoothness of dairy that creates a satin effect. Spoon the sumptuous crimson concoction over chicken thighs, pan-seared to tender and juicy. The spice level demands a robust veggie match, so sauté hefty portobello mushrooms and sweet pepper with garlic and a drizzle of syrupy sweet soy. Meanwhile, warm white rice needs no introduction to its Korean-inspired partners.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 2 Garlic cloves
- 2 Portobello mushrooms
- 1 Sweet pepper
- 15g Gochujang
- 160g White rice
- 30ml Sweet soy sauce
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Milk, Sesame, Soy, Sulphites, Wheat
You will need:
Medium pot
Large pan
Oil
3 or 6 tbsp Butter
Salt & pepper (S&P)
Total Fat
31 g
Saturated Fat
14 g
Sodium
1610 mg
Total Carb
96 g
Sugars
23 g
Protein
43 g
Fibre
5 g
Preparation
Cook the rice
Place 3 tbsp butter (double for 4 portions) in a small bowl to soften. In a medium pot, combine the rice, 1 ¼ cups water and 1 tsp salt (double the water and salt for 4 portions); bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
Meanwhile, remove the stems from the mushrooms; cut into ½ inch pieces. Halve, core and cut the sweet pepper lengthwise into ½ inch pieces. Mince the garlic. To the bowl of softened butter, add the gochujang (add ½ for medium spicy), ½ the garlic and a pinch of the spices; stir well.
Cook the chicken
Pat the chicken dry with paper towel; season with ½ the remaining spices and S&P. In a large pan, heat a drizzle of oil on medium-high. Add the chicken* and cook, partially covered, 4 to 6 min. per side, until cooked through. Transfer to a cutting board and keep warm. Reserve the pan. Let rest for 5 min. before slicing against the grain.
Sauté the vegetables
In the reserved pan, heat a drizzle of oil on medium-high. Add the mushrooms and remaining garlic. Sauté, 2 to 3 min., until beginning to brown. Add the sweet pepper and remaining spices. Sauté, 3 to 4 min., until tender. Add the soy sauce and S&P; stir well.
Plate your dish
Divide the rice between your plates. Top with the vegetables and chicken. Spoon the gochujang butter over the chicken. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
