Korean BBQ chicken rice box

Sticky gochujang chicken thighs with fluffy sushi rice, a crunchy quick carrot and cucumber pickle, with an jammy egg on top to finish. Make it ahead and future you will definitely thank you.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Start by getting the rice on. Rinse the sushi rice under cold water until it runs clear, then drain. Add the rice and water to a small saucepan, bring to the boil, then cover and reduce to a low heat. Cook for 12 mins, then turn off the heat and leave covered for another 12 mins to steam.

Step 2

Meanwhile, mix the gochujang, vegetable oil, soy sauce, rice vinegar, caster sugar and sesame seeds together in a bowl. Cut the chicken into bite-sized pieces.

Step 3

Separate the spring onion greens from the whites. Finely slice the greens and set aside for serving. Cut the whites into roughly 2cm pieces. Place a large frying pan over a high heat. Once hot, add the chicken and fry for 8-9 mins, until nicely browned and the chicken is cooked through, then add the spring onion whites, stirring for a couple more minutes. Pour over the sauce and reduce until sticky.

Step 4

While the chicken cooks, bring a small saucepan of water to the boil. Get your eggs straight from the fridge and lower them in. Cook for 7 mins, then transfer to a bowl of cold water. Once cool, peel and set aside.

Step 5

For the quick pickle, finely slice the cucumber and shave the carrots into ribbons using a peeler. Toss with the rice vinegar, caster sugar, salt and sesame oil.

Step 6

Divide the rice between four containers, top with the chicken and quick pickled vegetables. Halve the eggs and place on top, then finish with the sliced spring onion greens. Box up and pop in the fridge ready to grab for lunch, it will last for up to 3 days.