Ginger Chicken & Rice Bowls
with Smashed 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. Smashed cukes offer a cooling side and 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
1 clove
Garlic
1 teaspoon
Korean Chili Flakes
2 unit
Mini Cucumber
4 tablespoon
Umami Ginger Sauce
(Contains: Soy, Wheat)
1 tablespoon
Sesame Oil
(Contains: Sesame)
¾ cup
Jasmine Rice
½ ounce
Peanuts
(Contains: Peanuts)
½ ounce
Gochujang Sauce
(Contains: Soy, Wheat)
Not included in your delivery
teaspoon (tsp)
Black Pepper
1 teaspoon (tsp)
Cooking Oil
1 teaspoon (tsp)
Sugar
teaspoon (tsp)
Salt
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • In a small pot over medium-high heat, combine rice, 1¼ cups water (2 cups for 4 servings), and a pinch of salt. Bring to a boil, then reduce heat to low; cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
• Peel and mince garlic. • Trim and halve cucumbers lengthwise. Place under a plate; press down until cucumbers break open. Chop into ½-inch pieces.
• 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, pat chicken* dry with paper towels; 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 smashed cucumbers and peanuts. Serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the complex, balanced flavors with ginger, spice, and sweetness; some found it too salty or bland.
- Ease of prep: Quick and easy to make with simple steps, though a few found the multiple sauces confusing.
- Suggestions: Consider adding more veggies like broccoli or bell peppers; some preferred zucchini over cucumber 🥒.
- Portions: Several wanted more chicken and vegetables; rice amount was sufficient for most.
- Texture: The crunchy cucumbers and peanuts provided nice contrast, though some found the cucumbers odd.
