HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconChicken Bulgogi Bowls
Chicken Bulgogi Bowls

Chicken Bulgogi Bowls

with Carrots, Pickled Cucumber, and Sriracha Crema

Read more

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!

Tags:Family Friendly

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

Total Time25 minutes
Cooking difficultyEasy
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


4 teaspoon

Vegetable Oil

1 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3347 kJ
Calories800 kcal
Fat28 g
Saturated Fat10 g
Carbohydrate102 g
Sugar38 g
Dietary Fiber2 g
Protein34 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
download icondownload icon

In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.


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 big pinch of salt. Trim ends from cucumber; shave 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 quick-pickle, tossing occasionally.


Heat a large drizzle of oil in a large, preferably nonstick, pan over mediumhigh heat. Add carrots and cook, stirring, until just tender, 1-2 minutes. Season with salt and pepper. Transfer to a plate.


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, 4-6 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.


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.


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 pickled cucumber on top. (TIP: Drain any excess liquid from cucumber before adding.) Drizzle crema over everything.