Spicy Chicken Bibimbap
with Carrots & Leafy Greens
Cooking time
20 minutes
Servings
2/4
Calories
650 /serving
The OG of rice bowls is ready in just 20 minutes. Deep dive into Korean flavours with a dose of tangy kimchi plus a goodly amount of gochujang tempered with honey and ponzu sauce, for a hot sweet drizzle over top.
We will send you:
- 285g Canadian-raised chicken fillets (air chilled)
- 15ml Minced garlic
- 200g Matchstick carrots
- 120g Baby greens (baby spinach or kale)
- 160g Jasmine rice
- 30ml Ponzu lime sauce
- 15g Gochujang
- 14g Honey
- 66g Organic kimchi
- 15ml Toasted sesame oil
Contains: Sesame • Soy • Wheat
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Total Fat
13 g
Saturated Fat
2 g
Sodium
820 mg
Total Carb
93 g
Sugars
14 g
Protein
41 g
Fibre
8 g
Preparation
Cook the rice
- In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 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.
Cook the chicken
- Meanwhile, pat the chicken dry; season with S&P.
- In a large pan, heat a thin layer of oil on medium-high.
- Add the chicken* and cook, partially covered, 2 to 3 min. per side, until cooked through.
- In the last min., add ½ the garlic.
- Transfer to a plate and reserve the pan.
Make the spicy sauce
- Meanwhile, in a small bowl, combine the ponzu, gochujang, honey and ⅓ of the sesame oil.
Sauté the vegetables
- In the reserved pan, heat the remaining sesame oil on medium.
- Add the carrots and remaining garlic. Sauté, 2 to 3 min., until beginning to soften.
- Add the spinach and sauté, 30 sec. to 1 min., until wilted; season with S&P.
Plate your dish
- Divide the rice between your bowls.
- Top with the chicken, vegetables and kimchi.
- Drizzle with the spicy sauce. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
