Ginger Chicken & Rice Bowls
with Spicy Gochujang Cucumbers & Peanuts
- Fish
- Soy
- Wheat
- Sesame
- Peanuts
We’ve got just three words: Umami. Ginger. Sauce. Yep, this sauce truly has it all—a sweet, mild ginger flavor, a trace of salty soy, and a hint of heat. Mixed with Thai chili sauce and ponzu, our ginger sauce provides the perfect sticky coating for chicken over rice. Marinated cukes offer a crunchy side with a pop of color, and—well, we lied. We’ve got way more than three words. But did we mention the peanuts on top?! Alright, we’re done. You’ll just have to experience this one for yourself!
Ingredients
18 milliliters
Ponzu Sauce
(Contains: Fish, Soy, Wheat)
10 ounce
Chopped Chicken Breast
1 ounce
Sweet Thai Chili Sauce
¾ cup
Jasmine Rice
1 teaspoon
Korean Chili Flakes
2 unit
Mini Cucumber
4 tablespoon
Umami Ginger Sauce
(Contains: Soy, Wheat)
½ tablespoon
Sesame Oil
(Contains: Sesame)
1 clove
Garlic
½ ounce
Peanuts
(Contains: Peanuts)
½ ounce
Gochujang Sauce
(Contains: Soy, Wheat)
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
1 teaspoon (tsp)
Sugar
Nutrition Values
Utensils
Cooking Steps
-
In a small pot, combine rice, 1¼ cups water (2 cups for 4 servings), and a 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.
-
Wash and dry produce.
-
Peel and mince garlic. Trim and halve cucumbers lengthwise; cut into ½-inch-thick half-moons.
-
Transfer cucumbers to a medium bowl; cover with salt and toss to coat. Let sit for 3-5 minutes, then rinse and drain. Return to bowl.
-
Meanwhile, open package of chicken* and drain off any excess liquid; cut into bite-size pieces if necessary. Season with a pinch of salt and pepper.
-
Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook, stirring occasionally, until browned, 2-3 minutes.
-
Reduce heat to medium and add ginger sauce, chili sauce, and two packets ponzu (four packets for 4 servings); cook, stirring occasionally, until thickened, 2-3 minutes. Taste and season with salt and pepper as needed.
-
To bowl with cucumbers, add gochujang, garlic, half the sesame oil (all for 4 servings), remaining ponzu, 1 tsp sugar (2 tsp for 4), and chili flakes to taste. Toss to coat.
-
Fluff rice with a fork.
-
Divide rice and chicken between bowls in separate sections. Top with cucumbers and peanuts. Serve.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The ginger-soy sauce on the chicken is sticky, savory, and well-loved; the spicy gochujang cucumbers add a fresh, crunchy contrast that surprised many in the best way 🌶️. Some found the overall dish a touch sweet or salty — reduce the sugar in the cucumber marinade or use less ponzu to dial it back.
- Ease of prep: Fast and easy to cook, with most of the work being simple chopping and sauce combining.
- Suggestions: Toast the peanuts for extra depth, and let the cucumbers marinate a few extra minutes for better flavor. Add broccoli or another cooked vegetable alongside the cucumbers if you want more variety in the bowl.
- Leftovers: The chicken and rice reheat well, though the cucumber salad is best eaten fresh; one reviewer enjoyed it as a meal-prep staple throughout the week.
- Cucumbers: The raw cucumbers divided opinion — many loved the cool crunch against the warm chicken, but some preferred a cooked vegetable like zucchini instead; peeling the cucumbers first can help reduce bitterness.
Reviews from our home cooks
Amazing flavor in the ginger chicken. The zucchini with chili was an amazing side. The rice was a hit as well. Best meal so far
Loved the recipe. I personally think the portion of chicken was a little small, especially in comparison to how much rice and cucumbers there were, but it was really tasty and easy to make.
This was a warm and spicy bowl of food with fresh crunchy cucumbers to cut through. All around dish!
The cool and crisp cucumbers went really well with the spicy chicken. Loved the step of salting the cucumbers. Don't remember if the instructions said to rinse them, but I do when I make pickled cucumbers so I did.
The meal was quick to prep and prepare - less than 5 mins because the only real prep was slicing cucumbers. The twist on the sauce for the cucumbers was surprisingly pleasant and something I will do again as a snack outside of the meal. I also enjoyed the flavors combination - earthy and citrusy. The added bonus was the difference in textures - slight crunch of the cucumbers and the peanuts.
This is one of our new favorites. The sauce on the chicken is amazing and the cucumbers kept it fresh and crunchy. Perfectly spicy and it all goes well together
So delicious. The spicy cucumbers add something perfect and all the sauces make this recipe one of those I never would have come up with on my own.
Could've been in this for days just spicy enough and the texture between the peanuts and the cucumbers soo good
Sauce on chicken was too salty not enough ginger flavor. Cucumbers were pretty good but too much sugar. I'd cut it in half.
I thought the ratios were off - I would have preferred more chicken, less rice and cukes. The cucumbers will be good later at least. Flavor was good overall
