Korean Gochujang Chicken and Kimchi Cauliflower Stir-Fry with Roasted Asparagus

Name: Korean Gochujang Chicken and Kimchi Cauliflower Stir-Fry with Roasted Asparagus
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1 pound chicken breast (boneless, skinless, cut into bite-sized pieces); 2 tablespoon gochujang (gluten-free); 2 tablespoon tamari (gluten-free); 1 tablespoon sesame oil; 1 tablespoon olive oil; 4 clove garlic (minced); 1 tablespoon ginger (grated); 1 cup kimchi (chopped); 1 cup edamame (shelled, thawed); 1 package riced cauliflower (12 oz package); 1 bunch asparagus (trimmed and cut into 2-inch pieces); 2 zucchinis (medium, sliced into half-moons); 0.75 teaspoon salt; 0.25 teaspoon black pepper (freshly ground); 2 whole green onions (thinly sliced)

Tender spiced chicken tossed with cabbage kimchi and riced cauliflower, served alongside crisp-tender roasted asparagus and zucchini.

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 4
Cuisine: Korean
Difficulty: Easy
Cost: $4.50/serving

Dietary

High-Protein
Low-Carb
Dairy-Free
Gluten-Free
Nut-Free
Egg-Free
Low-Saturated-Fat
Low-Calorie
Halal
Kosher
Low-Fat
High-Fiber

Ingredients

1 pound chicken breast (boneless, skinless, cut into bite-sized pieces)
2 tablespoon gochujang (gluten-free)
2 tablespoon tamari (gluten-free)
1 tablespoon sesame oil
1 tablespoon olive oil
4 clove garlic (minced)
1 tablespoon ginger (grated)
1 cup kimchi (chopped)
1 cup edamame (shelled, thawed)
1 package riced cauliflower (12 oz package)
1 bunch asparagus (trimmed and cut into 2-inch pieces)
2 zucchinis (medium, sliced into half-moons)
0.75 teaspoon salt
0.25 teaspoon black pepper (freshly ground)
2 whole green onions (thinly sliced)

Instructions

Preheat your oven to 425°F. On a large rimmed baking sheet, toss the asparagus and zucchini with the olive oil, 1/4 teaspoon of the salt, and the black pepper. Spread into a single layer and roast for 12 to 14 minutes until tender and lightly caramelized at the edges.
In a medium bowl, whisk together the gochujang, tamari, sesame oil, minced garlic, grated ginger, and the remaining 1/2 teaspoon of salt. Add the chicken pieces and stir to coat thoroughly.
Heat a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry for 4 to 5 minutes until browned and cooked through to an internal temperature of 165°F.
Add the chopped kimchi, thawed edamame, and riced cauliflower to the skillet. Stir-fry constantly for 3 to 4 minutes until the cauliflower rice is tender and the flavors are deeply combined.
Divide the spicy kimchi chicken cauliflower rice among four plates, plate the roasted asparagus and zucchini alongside, and garnish with sliced green onions before serving.

Notes

Store leftover portions in airtight containers in the refrigerator for up to 4 days; reheat in a skillet or microwave until steaming hot.

Nutrition (per serving)

Calories: 326
Protein: 34.8 g
Carbohydrates: 24.5 g
Fat: 10.7 g
Fiber: 8.9 g
Sodium: 1619 mg
Saturated Fat: 1.6 g
Sugar: 12.8 g
Cholesterol: 80 mg