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Gochujang chicken rice bowl
Fruit and vegetables
1
cucumber
, peeled and roughly chopped into chunks
Tins, packets and jars
2 tbsp light
mayonnaise
120g/4¼oz cooked
jasmine rice
Cooking ingredients
1½ tsp
gochujang
1½ tsp
rice vinegar
1 tsp
rice vinegar
1 tsp
black sesame seeds
sea salt
1 tbsp
olive oil
, plus extra for frying
50g/1¾oz
cornflour
¼ tsp
salt
1 tbsp dark
soy sauce
1 tbsp
gochujang
2 tsp
honey
or maple syrup
1 tsp toasted
sesame oil
Dairy, eggs and chilled
1 free-range
egg
, lightly beaten
Meat, fish and poultry
4 skinless boneless
chicken thighs
, cut into bite-sized pieces
Back to recipe
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