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Ginger Chicken & Rice Bowls

Ginger Chicken & Rice Bowls

with Smashed Cucumbers & Peanuts

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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!

Tags:Calorie SmartEasy CleanupEasy PrepSpicy
Allergens:SoyWheatFishPeanuts

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

Total Time20 minutes
Prep Time5 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 clove

Garlic

¾ cup

Jasmine Rice

2 unit

Persian Cucumber

½ ounce

Gochujang Sauce

(ContainsSoy, Wheat)

1 tablespoon

Sesame Oil

18 milliliters

Ponzu Sauce

(ContainsSoy, Wheat, Fish)

1 teaspoon

Korean Chili Flakes

10 ounce

Chicken Breast Strips

2 ounce

Umami Ginger Sauce

(ContainsSoy, Wheat)

1 ounce

Sweet Thai Chili Sauce

(ContainsSoy)

½ ounce

Peanuts

(ContainsPeanuts)

Not included in your delivery

1 teaspoon

Cooking Oil

1 teaspoon

Sugar

Kosher Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories650 kcal
Fat15 g
Saturated Fat2 g
Carbohydrate89 g
Sugar22 g
Dietary Fiber1 g
Protein34 g
Cholesterol100 mg
Sodium930 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.
Utensils
Utensilsarrow down iconarrow down icon
Small pot
Medium Bowl
Strainer
Paper Towel
Large Pan
Instructionsarrow up iconarrow up icon
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1

• 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.

2

• Peel and mince garlic. • Trim and halve cucumbers lengthwise. Place under a plate; press down until cucumbers break open. Chop into ½-inch pieces.

3

• 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.

4

• 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.

5

• 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.

6

• Fluff rice with a fork. • Divide rice and chicken between bowls in separate sections. Top with smashed cucumbers and peanuts. Serve.