Clarkey's Korean Chicken Rice Bowl

CLARKEYS KOREAN CHICKEN RICE BOWL RECIPE
Ingredients
500g chicken mince (we recommend @pasturepoultry)
1 x Tbsp oil
1 x shallot sliced
1 x broccoli cut into florets
1 x handful mangetout
1 x large carrot thinly sliced or grated
2 x spring onions thinly sliced
3 Tbsp soy sauce
2 Tbsp gochujang chilli paste
1 Tbsp Honey
1tsp sesame oil
1 Tbsp minced garlic
1 Tbsp minced ginger
1/2 tsp chilli flakes (option or
Method:
1. First thing to do is to make the sauce so mix soy sauce, honey, chilli paste, garlic & ginger in a bowl. If you want an extra kick add the chilli flakes here to. Keep to the side
2. Heat oil in a wok on medium to high heat ( skillet or on will work too) and add onions and cook 1-2mins
3. Add chicken mince and brown
4. Add broccoli florets mix and cook 1-2mins
5. Add mangetout and carrots and cook further 2-3 minutes
(I like my veg with a bit of bite if you don’t cook a bit longer)
6. Finally add your sauce and mix through cook 2-3 minutes then add half your spring onions and mix through cook for further minute.
7. Serve with rice and garnish with remaining spring onions.

TOP TIPS & ALTERNATIVES
This dish would also work with pork mince (we recommend @brandeastfortune )
If you are avoiding soya we recommend coconut aminos as a substitute which is also #glutenfree
This dish once cool will keep in fridge for up to 4 days so a great one for advance meal prep so make extra let cool and pack up in a container and heat up for lunch the next day or later in the week!