Meal Kit
Korean Glazed Chicken
with shaved asparagus, carrot, and pear salad
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Sesame, Soy
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Jimmy Madla
Korean cuisine has its own identity in southeast Asia, and we bring those flavors to bear in this dish. Grilled chicken breast gets glazed with a mixture of honey and gochujang, which is a spread of chiles mixed into a paste with rice and fermented soy. This spicy-sweet condiment is like Sriracha with a "New Yorker" subscription--spicy and deliciously complex. We serve it with a refreshing salad of pear and shaved vegetables for an easy and healthy weeknight meal.
In Your Box (serves 2)
- 2 Boneless Skinless Chicken Breasts
- 1 Anjou Red Pear
- 7 oz. Carrots
- 6 oz. Jumbo Asparagus
- 1 fl. oz. Seasoned Rice Vinegar
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1 Tbsp. Gochujang Red Pepper Paste
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1 Tbsp. White Miso Paste
- ½ oz. Honey
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½ oz. Pickled Ginger
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⅓ fl. oz. Toasted Sesame Oil
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1 tsp. White 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) 2PZmM439
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Calories460
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Carbohydrates40g
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Net Carbs34g
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Fat13g
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Protein45g
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Sodium1870mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Mixing Bowl
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
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1 Prepare the Glaze
Heat a grill pan or outdoor grill to medium heat. In a small bowl, combine gochujang (to taste), sesame oil, honey, miso, half the seasoned rice vinegar (reserve remaining for salad), and 1 Tbsp. water. Set aside.
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2 Prepare the Chicken
Rinse chicken breasts, pat dry, and season both sides with 1/2 tsp. salt and 1/4 tsp. pepper. Lightly coat grill with cooking spray and add chicken to hot grill. Cook 4-5 minutes per side, or until chicken reaches a minimum internal temperature of 165 degrees. Baste chicken with gochujang mixture during final 2 minutes of cooking to create a caramelized glaze on chicken.
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3 Prepare Vegetables and Pear
Trim woody ends off asparagus. Hold asparagus at tips and, using a peeler, shave into long, thin ribbons. Use a knife to thinly slice asparagus tips. Trim ends off carrots, peel, and using a peeler, shave into long, thin ribbons. Mince pickled ginger. Quarter pear, core, and thinly slice.
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4 Toss the Salad
Combine asparagus tips, shaved asparagus, carrots, half the pear, remaining seasoned rice vinegar, ginger, and 1 Tbsp. olive oil in a medium mixing bowl. Toss well and season with 1/4 tsp. salt and 1/4 tsp. pepper.
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5 Plate the Dish
Place salad on plate and top with chicken. Place remaining pear on the side. Garnish chicken with sesame seeds.
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