Korean Chicken Rice Bowls

Korean Chicken Rice Bowls is a 30-minute protein packed dinner. Pick estimates $7.24 a serving, above the catalog average of $5.05, with 40g of protein and 600 kcal. You need stove and 9 ingredients.

• 30 minCook time
• $7.24Est. cost
• 600Calories
• 40gProtein
• 68gCarbs
• 18gFat

Estimated cost per serving at a mid-range supermarket. Real prices vary by store and week.

Ingredients

• 🍗Chicken ThighsMeat & Seafood5½ oz
• 🍚Basmati RicePantry2½ oz
• 🍶Soy SaucePantry1½ tbsp
• 🍯HoneyPantry1 tbsp
• 🧄GarlicProduce2 clove
• 🍶Sesame OilPantry1 tsp
• 🥕CarrotProduce½ piece
• 🌾Sesame SeedsPantry1 tsp
• 🌿Green OnionsProduce1 piece

Method

1. Rinse the basmati rice and simmer in salted water for 12 minutes until tender; drain.
2. Cube the chicken thighs and mince the garlic.
3. Heat the sesame oil in a skillet over medium-high heat and cook the chicken for 7-8 minutes, stirring, until browned and cooked through to 165°F.
4. Whisk the soy sauce and honey together and pour into the skillet with the garlic, simmering for 3 minutes until glossy.
5. Julienne the carrot while the sauce simmers.
6. Build the bowls with rice topped with the glazed chicken and julienned carrot.
7. Finish with sesame seeds and sliced green onions.

You'll need

Allergen tags come from the recipe, not from the products you buy — always check the label.

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