Sesame Chicken with Kimchi Rice and Gochugaru

Sesame Chicken with Kimchi Rice and Gochugaru

Ready in 20 minutes Serves 2
This dish most recently appeared in Ready in 20 (3 Nights For 2) on Sunday, March 31, 2019.



  • 1 pack chicken tenders
  • 1 pack sesame spices
  • ½ pack gochugaru sauce


  • 1 capsicum, diced
  • 1 baby bok choy, thinly sliced
  • 1 spring onion, thinly sliced
  • 1 pack brown rice
  • 1 pack kimchi

To Serve

  • Remaining gochugaru sauce
  • Peanuts

From the Pantry

  • Oil
  • Salt & Pepper


  1. Cook chicken Heat a drizzle of oil in a large fry-pan on medium-high heat. In a bowl, toss chicken with sesame spices and a drizzle of oil. Cook for 3-4 minutes each side, until cooked through. Remove from pan, drizzle over half the gochugaru sauce and cover to rest (reserve remaining sauce, to serve).
  2. Meanwhile, prep capsicum, bok choy & spring onion Place all in a bowl.
  3. Heat rice Squeeze rice in pack to separate grains. Tear top and microwave in pack for 2 minutes. Place in bowl with capsicum, bok choy, spring onion, kimchi and a drizzle of olive oil. Toss and season.
  4. Serve, rice and chicken on plates. Top with remaining gochugaru sauce (optional) and peanuts.

Nutritional Information

Energy 2205 kj
527 kcal
Protein 41.6g
Carbohydrate 41.8g
Fat 20.8g