Ginger Chicken & Rice Bowls
with Spicy Gochujang Cucumbers & 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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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 clove
Garlic
1 teaspoon
Korean Chili Flakes
2 unit
Mini Cucumber
4 tablespoon
Umami Ginger Sauce
(Contains: Soy, Wheat)
½ tablespoon
Sesame Oil
(Contains: Sesame)
½ ounce
Peanuts
(Contains: Peanuts)
½ ounce
Gochujang Sauce
(Contains: Soy, Wheat)
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 teaspoon (tsp)
Sugar
1 teaspoon (tsp)
Cooking Oil
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.
