Gochujang Chicken & Rice Bowls
with Sesame Edamame Slaw & Korean Chili Flakes
- Soy
- Sesame
- Wheat
- Milk
In this 20-minute bowl, tender chicken gets a spicy-sweet makeover with the fermented fire of gochujang while crispy sesame edamame slaw adds the perfect cooling crunch. It’s all served over buttery rice and finished with a sprinkle of Korean chili flakes.
Ingredients
10 ounce
Chopped Chicken Breast
5 teaspoon
Rice Wine Vinegar
4 ounce
Edamame
(Contains: Soy)
1 teaspoon
Korean Chili Flakes
4 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
1 tablespoon
Sesame Oil
(Contains: Sesame)
3 unit
Radishes
1 unit
Microwavable Rice
2 unit
Scallions
4 ounce
Coleslaw Mix
1 ounce
Gochujang Sauce
(Contains: Soy, Wheat)
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Sugar
2 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Wash and dry produce.
-
Trim and thinly slice scallions, separating whites from greens. Trim and thinly slice radishes.
-
In a small bowl, combine sweet soy glaze, gochujang, and 1 TBSP water (2 TBSP for 4 servings).
-
Open package of chicken* and drain off any excess liquid.
-
Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add chicken and season with salt and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes.
-
Turn off heat; add sauce mixture and stir until chicken is fully coated.
-
While chicken cooks, massage rice in package to break up grains; empty into a medium microwave-safe bowl. Add 3 TBSP water (6 TBSP for 4 servings) and place a damp paper towel over bowl. Microwave until warmed through, 1½-2 minutes.
-
Stir in 1 TBSP butter (2 TBSP for 4) until melted; season with salt and pepper.
-
In a large bowl, whisk together sesame oil, vinegar, 1 tsp sugar, a drizzle of oil, salt, and pepper (2 tsp sugar and a large drizzle of oil for 4 servings).
-
Add coleslaw mix, scallion whites, edamame, and radishes to bowl. Toss to evenly coat.
-
Divide rice, chicken, and slaw between bowls. Garnish with scallion greens and as many chili flakes as you like. Serve.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The gochujang chicken and sauce were widely praised for bold, spicy-sweet flavor; the slaw dressing divided opinion, with some loving the sesame tang and others finding it too heavy on sesame oil or vinegar.
- Ease of prep: This comes together quickly and is straightforward to cook, making it a solid weeknight option.
- Suggestions: Add extra sauce to drizzle over the rice; swap microwavable rice for stovetop rice for better texture and flavor. Consider using chicken thighs or whole cutlets instead of pre-chopped pieces for a less mushy bite.
- Leftovers: One reviewer took the extra slaw to work the next day and found it tasted even better after sitting overnight.
- Portions: Several noted the chicken portion felt small relative to the amount of slaw and rice — a bit more protein would better balance the bowl.
