Gochujang Chicken with Beetroot Salad

Name: Gochujang Chicken with Beetroot Salad
Yield: 2 servings
Cuisine: British
Ingredients: 200 g Chicken breast; 1 small Onion; 2 cloves Garlic; 1 thumb-sized piece Ginger; 1 tbsp Gochujang; 2 tbsp Vinegar or white wine; 1 medium Beetroot (cooked); 6 Cherry tomatoes; 1 small Courgette; a few sprigs Fresh herbs (e.g., parsley or cilantro); 1/2 tsp Salt; 1/4 tsp Pepper; 1 tsp Honey; 1 tsp Mustard

Marcus Spruit @cook_112259132

Midweek health

Marcus Spruit @cook_112259132

Midweek health

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Ingredients

2 servings

200 gChicken breast
1small Onion
2 clovesGarlic
1thumb-sized piece Ginger
1 tbspGochujang
2 tbspVinegar or white wine
1medium Beetroot (cooked)
6Cherry tomatoes
1small Courgette
a fewsprigs Fresh herbs (e.g., parsley or cilantro)
1/2 tspSalt
1/4 tspPepper
1 tspHoney
1 tspMustard

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Steps

1

Cook chicken breast whole in a dry pan until done. Remove and set aside.
2

Deglaze the pan with vinegar or wine, scraping up any browned bits.
3

Add finely chopped onion, cook until soft. Add ginger and garlic, cook until fragrant.
4

Stir in gochujang, reduce the mixture, adding a splash of vinegar or wine as needed, until thickened.
5

Slice the cooked chicken and return to the pan to coat with the gochujang sauce.
6

Cut beetroot and tomatoes. Slice courgette into thin strips.
7

In a bowl, mix honey, mustard, vinegar, salt, and pepper. Toss with beetroot, tomatoes, courgette, and herbs.
8

Serve chicken with the salad on the side.