Meal Kit
Dry-Fry Gochujang Chicken Thighs
with broccoli and rice
Prep & Cook Time: 20-30 min.
Spice Level: Spicy
Cook Within: 5 days
Contains: Milk, Sesame, Soy
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Over 30g protein
- Gluten-Smart
Chef
Rachel Post
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 10 oz. Diced Chicken Thighs
- 8 oz. Broccoli Florets
- 5.47 oz. Long Grain White Rice
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0.9 oz. Butter
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1 Tbsp. Gochujang Red Pepper Paste
- 2 Green Onions
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⅖ fl. oz. Tamari Soy Sauce
- 1 Tbsp. Cornstarch
- 1 tsp. Asian Garlic, Ginger & Chile Seasoning
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½ tsp. Multicolor Sesame Seeds
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories690
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Carbohydrates80g
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Net Carbs76g
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Fat25g
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Protein40g
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Sodium1830mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Large Non-Stick Pan
- 2 Mixing Bowls
- 1 Small Pot
- 1 Plate
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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1 Cook the Rice
Bring a small pot with rice and 1 1/4 cups water to a boil.
Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.Remove from burner and set aside.Stir in half the white portions of green onions (prepared in next step; reserve remaining for dry-fry mixture), 1/4 tsp. salt, and a pinch of pepper until combined. Fluff with a fork.While rice cooks, continue recipe. -
2 Prepare the Ingredients
Cut broccoli into bite-sized pieces.
Trim and thinly slice green onions, keeping white and green portions separate.Pat chicken thighs dry. Season all over with Asian garlic, ginger & chile seasoning (use less if spice-averse). Don't worry about trimming. Excess fat will render while cooking and add flavor.Combine chicken and cornstarch in a mixing bowl. Stir until evenly coated. Set aside. -
3 Make the Sauce
Place a large non-stick pan over medium heat.
Add butter to hot pan. Stir occasionally until butter smells "nutty," turns golden, and brown flecks appear, 4-6 minutes.Stir in soy sauce, 2 Tbsp. water, and gochujang (to taste) until combined, 1-2 minutes.Transfer sauce to another mixing bowl and set aside. Wipe pan clean and keep over medium heat. Pan will be hot! Use caution. -
4 Start the Dry-Fry
Add 1 tsp. olive oil to hot pan.
Add chicken and stir occasionally until chicken is slightly browned and reaches a minimum internal temperature of 165 degrees, 5-7 minutes.Transfer chicken to a plate. Keep pan over medium heat; no need to wipe clean. -
5 Finish Dry-Fry and Finish Dish
Add 1 tsp. olive oil to hot pan.
Add remaining white portions of green onions and a pinch of salt. Stir occasionally until slightly browned, 1-2 minutes.Add broccoli and 1/4 cup water. Cover and cook until water is almost completely evaporated, 4-6 minutes.Uncover and add 1/4 tsp. salt and a pinch of pepper. Stir occasionally until broccoli is tender, 2-3 minutes. Reduce heat to low. Add chicken and sauce. Stir to combine and bring to a simmer.Once simmering, remove from burner.Plate dish as pictured on front of card, topping rice with dry-fry mixture. Garnish with green portions of green onions and sesame seeds. Bon appétit!
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