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American Recipes
Chicken Bulgogi Bowl

Chicken Bulgogi Bowl

with Carrots, Pickled Cucumbers, and Sriracha Crema

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If you’re a fan of our beef bulgogi bowl, then you’ll love this chicken rendition. It’s just as sweet, savory, tangy, and delicious—but it features crispy, pan-seared pieces of chicken instead of ground beef. The chicken is finished in the same signature sesame-and-soy-spiked concoction known as bulgogi sauce (cue the swoons). There’s also quick-pickled cucumber ribbons, tender shredded carrots, and a spicy sriracha crema all arranged over a bed of fluffy white rice. Dig in!


Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time25 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

¾ cup

Jasmine Rice

5 teaspoon

White Wine Vinegar

1 unit


4 ounce

Shredded Carrots

10 ounce

Chicken Breast Strips

4 ounce

Bulgogi Sauce

(ContainsSoy, Wheat)

4 tablespoon

Sour Cream


1 teaspoon


Not included in your delivery

½ teaspoon


2 teaspoon

Vegetable Oil

1 tablespoon





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3138 kJ
Calories750 kcal
Fat24 g
Saturated Fat9 g
Carbohydrate106 g
Sugar37 g
Dietary Fiber2 g
Protein31 g
Cholesterol150 mg
Sodium610 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Small pot
Medium Bowl
Large Pan
Paper Towel
Small Bowl
Instructionsarrow up iconarrow up icon
Step 1
Step 1

In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a large pinch of salt. Bring to a boil, then cover and reduce heat to low. Simmer until water has absorbed and rice is tender, about 15 minutes. Keep covered off heat until ready to serve.

Step 2
Step 2

Meanwhile, wash and dry all produce. In a medium bowl, combine half the vinegar (you’ll use the rest later), ½ tsp sugar (1 tsp for 4 servings), and a large pinch of salt. Trim ends from cucumber. Shave cucumber lengthwise into thin ribbons using a peeler, rotating as you go. Stop once you get to the seedy core; discard core. Toss ribbons into bowl with vinegar mixture. Set aside to pickle, tossing occasionally.

Step 3
Step 3

Heat a large drizzle of oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add carrots and cook, stirring, until just tender, 1-2 minutes. Season with salt and pepper. Transfer to a plate.

Step 4
Step 4

Pat chicken dry with paper towels and season all over with salt and pepper. Heat a large drizzle of oil in same pan over medium-high heat. Add chicken and cook, stirring occasionally, until browned and cooked through, 5-7 minutes. Pour in remaining vinegar. Let cook 30 seconds, then stir in bulgogi sauce. Bring to a simmer and cook until thickened, 1-2 minutes. Turn off heat. Season with salt and pepper.

Step 5
Step 5

Meanwhile, in a small bowl, combine sour cream and sriracha (to taste). Stir in water, 1 tsp at a time, until mixture reaches a drizzling consistency. Season with salt.

Step 6
Step 6

Fluff rice with a fork and stir in 1 TBSP butter (2 TBSP for 4 servings), salt, and pepper; divide between bowls. Arrange chicken, carrots, and cucumber on top. (TIP: Drain any excess liquid from cucumber before adding.) Drizzle crema over everything.