Gochujang mayo chicken and rice bowls
Prep time: 25 minsTotal time: 
Gochujang mayo chicken and rice bowls
Gochujang and lime-pickled carrots give a sweet-spicy kick to this no-cook chicken and rice bowl. Finish with kimchi for extra heat and the benefits of fermentation
Prep time: 25 minsTotal time: 
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Ingredients
- 1 medium carrot
- 1 lime
- ½ tsp caster sugar
- 1 x 250g pouch coconut microwave rice
- 50g light mayonnaise*
- 2 tsp gochujang
- 1 x 240g pack ready-to-eat roast chicken breast fillets
- 1 x 175g pack ready-to-eat edamame beans
- 2 spring onions, sliced
- 2 tbsp crispy fried onions (optional)
Step by step
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Peel the carrot, then use the peeler to cut it into long thin ribbons. Grate the zest from ½ lime and set aside, then squeeze the juice from the zested half into a bowl and stir in the caster sugar and a pinch of salt. Add the carrot ribbons and toss together, then set aside to soften and pickle for 20-30 minutes, stirring occasionally.
-
Meanwhile, heat the rice according to pack instructions. Divide among serving bowls, fluff the grains with a fork and leave to cool.
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Put the mayonnaise, gochujang, reserved lime zest and 1 teaspoon of water in a bowl. Cut the remaining ½ lime into 4 slim wedges, then squeeze two of them into the mayo mixture. Stir to combine and set aside. Remove the skin from the chicken breast fillets, if you prefer, then slice on the diagonal.
-
Stir 1 teaspoon of the carrot pickling liquid into the gochujang mayo to loosen it, then drain the carrots. Arrange the chicken, carrots and edamame beans on top of the rice. Liberally drizzle over the gochujang mayo and sprinkle over the spring onions and crispy fried onions, if using. Serve with the remaining lime wedges.
*Check your mayonnaise is dairy-free, if required.
