Korean Glazed Chicken

with shaved asparagus, carrot, and pear salad

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Soy

Calories Conscious
Carb Conscious
A note about serious food allergies

Korean cuisine has its own identity in southeast Asia, and we bring those flavors to bear in this dish. Grilled chicken breast gets glazed with a mixture of honey and gochujang, which is a spread of chiles mixed into a paste with rice and fermented soy. This spicy-sweet condiment is like Sriracha with a "New Yorker" subscription--spicy and deliciously complex. We serve it with a refreshing salad of pear and shaved vegetables for an easy and healthy weeknight meal.

In Your Box (serves 2)

  • Info
    1 Tbsp. Gochujang Red Pepper Paste
  • ⅓ fl. oz. Toasted Sesame Oil
  • ½ oz. Honey
  • Info
    1 Tbsp. Miso Paste - Gluten-Free
  • 1 fl. oz. Seasoned Rice Vinegar
  • 2 Boneless Skinless Chicken Breasts
  • 6 oz. Jumbo Asparagus
  • 7 oz. Carrots
  • Info
    ½ oz. Pickled Ginger
  • 1 Anjou Red Pear
  • 1 tsp. White Sesame Seeds
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium
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Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Grill Pan or Outdoor Grill
  • 1 Small Bowl
  • 1 Mixing Bowl

Before You Cook

  • Step 1 - Prepare the Glaze

    Prepare the Glaze

    Heat a grill pan or outdoor grill to medium heat. In a small bowl, combine gochujang (to taste), sesame oil, honey, miso, half the seasoned rice vinegar (reserve remaining for salad), and 1 Tbsp. water. Set aside.

  • Step 2 - Prepare the Chicken

    Prepare the Chicken

    Rinse chicken breasts, pat dry, and season both sides with ½ tsp. salt and ¼ tsp. pepper. Lightly coat grill with cooking spray and add chicken to hot grill. Cook 4-5 minutes per side, or until chicken reaches a minimum internal temperature of 165 degrees. Baste chicken with gochujang mixture during final 2 minutes of cooking to create a caramelized glaze on chicken.

  • Step 3 - Prepare Vegetables and Pear

    Prepare Vegetables and Pear

    Trim woody ends off asparagus. Hold asparagus at tips and, using a peeler, shave into long, thin ribbons. Use a knife to thinly slice asparagus tips. Trim ends off carrots, peel, and using a peeler, shave into long, thin ribbons. Mince pickled ginger. Quarter pear, core, and thinly slice.

  • Step 4 - Toss the Salad

    Toss the Salad

    Combine asparagus tips, shaved asparagus, carrots, half the pear, remaining seasoned rice vinegar, ginger, and 1 Tbsp. olive oil in a medium mixing bowl. Toss well and season with ¼ tsp. salt and ¼ tsp. pepper.

  • Step 5 - Plate the Dish

    Plate the Dish

    Place salad on plate and top with chicken. Place remaining pear on the side. Garnish chicken with sesame seeds.