Korean-Style Chicken & Mushroom Bibimbap Bowls
with Bok Choy, Kimchi & Roasted Carrots
Cooking time
25 minutes
Servings
4
Calories
560 /serving
Warm fluffy rice, or bap, is the bi-all and end-all of bibimbap. The expertly cooked grains form the base of this cozy Korean-minded staple, and the start of many a kid-friendly feast. Each bowl is temptingly topped with tasty meat and veg, like seared chicken breasts sprinkled with sesame spices, sautéed bok choy and sliced mushrooms, plus lengths of roasted carrots for nibbling on. You’ll even add a little kimchi to keep it cheeky.
We will send you:
- 2 Chicken breasts
- 400g Carrots (orange or multicoloured)
- 450g Baby bok choy
- 225g Mushrooms
- 2 Scallions
- 66g Organic kimchi
- 320g White rice
- 60ml Sweet soy sauce
- 24g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Sesame, Soy, Sulphites, Wheat
You will need:
Sheet pan
Parchment paper
Oil
Salt & pepper (S&P)
Medium pot
Large pan
Total Fat
6 g
Saturated Fat
1 g
Sodium
1290 mg
Total Carb
100 g
Sugars
23 g
Protein
30 g
Fibre
8 g
Preparation
Roast the carrots
Preheat the oven to 450°F. Halve the carrots lengthwise (quarter if large). On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Roast, flipping halfway, 18 to 22 min., until tender.
Cook the rice
Meanwhile, in a medium pot, combine the rice, 2 ½ cups water and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
Meanwhile, thinly slice the scallions, separating the white bottoms and green tops. Thinly slice the mushrooms. Remove the root ends of the bok choy; separate the leaves.
Cook the chicken
Pat the chicken dry with paper towel; thinly slice into strips. In a medium bowl, combine the chicken, soy sauce, remaining spices and S&P. In a large pan, heat a drizzle of oil on medium-high. Add the chicken* and cook, partially covered, 1 to 3 min. per side, until cooked through. Transfer to a plate and keep warm. Wipe out and reserve the pan.
Sauté the vegetables
In the same pan, heat a drizzle of oil on medium-high. Add the white bottoms of the scallions and mushrooms. Sauté, 3 to 4 min., until the mushrooms begin to brown. Add the bok choy and sauté, 1 to 2 min., until tender; season with S&P. Add the chicken and kimchi. Cook, stirring frequently, 1 to 2 min., until warmed through.
Plate your dish
Divide the rice between your bowls. Top with the chicken, vegetables and carrots. Garnish with the green tops of the scallions. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
