Bulgogi Chicken Bowls
3 easy steps to a delicious dinner
- Eggs
- Soy
- Wheat
- Sesame
For this Korean-inspired rice bowl, you’ll toss succulent pre-cooked chopped chicken with savory-sweet sesame-soy bulgogi sauce, and serve over a bed of fluffy microwavable jasmine rice. Top with crisp, tangy quick-pickled cucumber, herbaceous cilantro, a dollop of spicy mayonnaise, and crispy fried onions, and dinner is ready in just 15 minutes!
Ingredients
5 teaspoon
White Wine Vinegar
1 unit
Mini Cucumber
8 ounce
Sous Vide Chopped Chicken
4 tablespoon
Spicy Mayo
(Contains: Eggs, Soy, Wheat)
4 ounce
Bulgogi Sauce
(Contains: Soy, Wheat, Sesame)
¼ ounce
Cilantro
1 unit
Crispy Fried Onions
(Contains: Wheat)
1 unit
Microwavable Rice
Not included in your delivery
Salt
Pepper
Cooking Oil
Sugar
Nutrition Values
Utensils
Cooking Steps
• Trim and thinly slice cucumber. • In a small bowl, combine cucumber, vinegar, ½ tsp sugar, and ½ tsp salt (1 tsp sugar and 1 tsp salt for 4). Set aside in the fridge until ready to serve.
• Meanwhile, heat a large drizzle of oil in a large pan over medium-high heat. Add chicken and cook, breaking up meat into pieces and stirring occasionally, until chicken is browned and warmed through, 4-6 minutes. • Meanwhile, gently squeeze the pouch to separate rice. Transfer to a medium, microwave-safe, bowl and add 2 TBSP water (4 TBSP for 4). Cover tightly with plastic wrap and microwave on high until heated through, 1-2 minutes. • Remove pan from heat and stir in Bulgogi sauce. Stir until chicken is thoroughly coated.
• Divide rice, chicken and sauce, and pickled cucumbers (draining first) between bowls in separate sections. Top chicken with as much spicy mayo as you'd like and crispy fried onions. Roughly tear cilantro and sprinkle on top. Serve
Poultry is fully cooked when internal temperature reaches 165°.
