Korean gochujang chicken with nectarine salsa and spinach rice
From the foundersAlexander Eriksson·Founder & CEO
A colourful, high-protein Korean chicken dish with a tangy-sweet nectarine salsa and rice mixed with fresh baby spinach.
Ingredients
2 servings
- 500 gchicken breast fillet
- 130 gjasmine rice (uncooked weight)
- 250 gNectarine
- 65 gTender baby spinach
- 2 mskgochujang (Korean chilli paste)
- 2 mskJapanese soy sauce
- 1 mskrapeseed oil
- 2 klyftorgarlic
- 1 tskginger (grated)
- 1 mskrice vinegar
How to make it
- 1
Cook the jasmine rice according to the packet instructions.
- 2
Cut the chicken into bite-sized pieces. Finely chop the garlic and grate the ginger.
- 3
Mix the gochujang, soy sauce, rice vinegar, garlic and ginger in a small bowl into a smooth sauce.
- 4
Finely dice the nectarines and mix them with a splash of rice vinegar and a little flaky sea salt in a separate bowl to make the salsa.
- 5
Heat the rapeseed oil in a frying pan over a medium-high heat. Fry the chicken pieces until nicely browned and almost cooked through (approx. 5-6 minutes).
- 6
Pour the sauce over the chicken and simmer, stirring, for 2-3 minutes until the sauce has thickened and coats the chicken well.
- 7
Fold the fresh baby spinach into the freshly cooked rice so it wilts slightly in the steam.
- 8
Serve the spicy chicken on top of the spinach rice and top with the fresh nectarine salsa.
Kitchen tips
- Sprinkle flaky sea salt over the nectarine salsa just before serving to lift the sweetness.
- If you want more heat, add a pinch of chilli flakes to the salsa.
AI-generated content. Always verify ingredients and allergen information yourself.
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