This dish highlights the irresistibly sweet and spicy combo of honey and gochujang used to glaze our chicken, which is served over fluffy jasmine rice studded with sautéed carrots and bok choy. A unique topping of marinated grated radishes (whose peppery flavor is tamed by a bit of vinegar) finishes it all with balancing brightness—plus a pop of gorgeous color!
Ingredients
Ingredients
- 2 Boneless, Skinless Chicken Breasts
- 1/2 c Jasmine Rice
- 6 oz Carrots
- 10 oz Baby Bok Choy
- 2 Garlic
- 3 oz Radishes
- 2 tsp Gochujang
- 1 tbsp Honey
- 1 tbsp Rice Vinegar
Instructions
Instructions
Cook the rice:
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.
Prepare the ingredients & make the glaze:
While the rice cooks, 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 root end of the bok choy; roughly chop, separating the stems and leaves. Peel and roughly chop 2 cloves of garlic. In a bowl, whisk together the honey (kneading the packet before opening), 1/4 cup of 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.
Marinate the radishes:
In a medium 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.
Cook the vegetables:
While the radishes marinate, 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 chopped bok choy stems; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the chopped garlic and bok choy leaves. Cook, stirring occasionally, 1 to 2 minutes, or until the vegetables are softened and the bok choy leaves are wilted. Transfer to a bowl. Cover with foil to keep warm. Wipe out the pan.
Cook & glaze the chicken:
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.
Finish the rice & serve your dish:
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 (and any remaining glaze). Garnish with the marinated radishes (discarding any liquid). Enjoy!