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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!

Ethan Mick

with Vegetables & Jasmine Rice

Gochujang-Glazed Chicken

Boneless, Skinless Chicken Breasts

Jasmine Rice

Carrots

Baby Bok Choy

Garlic

Radishes

Gochujang

Honey

Rice Vinegar

Ingredients

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.

Cook the rice:

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.

Prepare the ingredients & make the glaze:

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.

Marinate the radishes:

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 the vegetables:

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.

Cook & glaze the chicken:

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!