Korean Glazed Chicken

Ingredients

• 1 Tbsp. Gochujang Red Pepper Paste
• 2 tsp. Toasted Sesame Oil
• 2 tsp. Honey
• 1 Tbsp. Miso Paste–Gluten-Free
• 2 Tbsp. Seasoned Rice Vinegar
• 2 Boneless Skinless Chicken Breasts
• 6 oz Jumbo Asparagus
• 7 oz Carrots
• ½ oz Pickled Ginger
• 1 Anjou Red Pear
• 1 tsp. White Sesame Seeds
• Olive Oil
• Salt Pepper

Instructions

1. 1

   Cook Within: Impress your diners (and yourself) by getting pro-looking crosshatch marks on grilled meats. Imagine your grill is a clock and place meat on grill so tip points at 10 o’clock. After 2-3 minutes, rotate so tip points at 2, and cook another 2-3 minutes. Repeat on second side. This enhances presentation, allows meat to cook evenly, and gets great char flavor. Red anjou pears have firm flesh and a sweet, citrusy flavor and aroma.

2. 2

   Prepare the Glaze: Heat a grill pan or outdoor grill to medium heat. In a oil, honey, miso, half the seasoned rice vinegar (reserve remaining for salad), and 1 Tbsp. water. Set

3. 3

   Toss the Salad: Combine asparagus tips, shaved asparagus, carrots, half the pear, remaining seasoned rice vinegar,

4. 4

   Prepare the Chicken: Rinse chicken breasts, pat dry, and season both sides with ½ tsp. salt and ¼ tsp. pepper. Lightly coat 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

5. 5

   Plate the Dish: Place salad on plate and top with chicken. Place remaining pear on the side. Garnish chicken with

6. 6

   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. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts • If you don’t have a grill pan, over medium heat. Add 1 tsp. olive oil right before adding spicy and slightly sweet paste of chiles and fermented soy commonly found in Korean cuisine. Use to taste or omit from recipe to control spice. vinegar is used twice. Half is mixed into glaze and remaining is used in salad. twice. Half goes in the salad and remaining is a side to the the recipe before you start–we promise it will be time