Spicy Ginger Chicken
with Gochujang Cucumbers & Jasmine Rice
Pork chops are always a weeknight winner. They’re satisfying, speedy, and ever-so-versatile, which is why our chefs are always brainstorming new ways to take ’em to the next level. The kickers this week: sweet heat and ginger! After a satisfying sear, you'll make a ginger-chili-ponzu pan sauce for the chops and serve them over a bed of buttery jasmine rice, perfect for catching any runaway sauce. On the side is a cucumber salad in a spicy gochujang-sesame dressing for crisp, crunchy contrast.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
¾ cup
Jasmine Rice
1 clove
Garlic
2 unit
Mini Cucumber
10 ounce
Chicken Cutlets
4 tablespoon
Umami Ginger Sauce
(Contains Soy, Wheat)
1 ounce
Sweet Thai Chili Sauce
18 milliliters
Ponzu Sauce
(Contains Fish, Soy, Wheat)
½ ounce
Gochujang Sauce
(Contains Soy, Wheat)
1 tablespoon
Sesame Oil
(Contains Sesame)
1 teaspoon
Korean Chili Flakes
Not included in your delivery
Salt
Pepper
1 teaspoon
Cooking Oil
Nutrition Values
Utensils
Instructions
• In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low; cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve. • Wash and dry produce. • Peel and mince garlic. Trim and halve cucumbers lengthwise; slice into ½-inch-thick half-moons. • Transfer cucumbers to a medium bowl; generously season with salt. Toss to coat, then let sit for 3-5 minutes. Rinse cucumbers; drain and return to bowl. (You’ll finish the cucumbers in Step 3.)
• Meanwhile, pat pork dry with paper towels; season with a pinch of salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. • Remove pan from heat. Stir in umami ginger sauce, chili sauce, and two packets of ponzu (four packets for 4 servings). Turn pork occasionally, until sauce has thickened and pork is coated, 1-2 minutes. Taste and season with salt and pepper if desired. Transfer pork to a cutting board.
Swap in chicken for pork; cook 3-5 minutes per side.
• To bowl with drained cucumbers, add gochujang, garlic, half the sesame oil (all for 4 servings), remaining ponzu, and chili flakes to taste. Toss to coat.
• Fluff rice with a fork. Thinly slice pork crosswise. Divide rice, pork, and cucumbers between plates in separate sections. Top pork with remaining pan sauce and serve.
Thinly slice chicken crosswise.
Chicken is fully cooked when internal temperature reaches 165°.
