Korean Chicken Rice Bowls

Korean Chicken Rice Bowls
  • Prep Time: 20
  • Total Time: 30
  • Servings: 2

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About this Recipe

What a great alternative to the usual chicken dishes! Delicious, spicy flavours and it looks beautiful too. The fried egg and sesame flavour is so unique.


2 Maple Leaf Prime Chicken Naturally® Portions Stir Fry
2 Cloves garlic, minced
2 tsp (10 mL) Freshly grated ginger
1 tbsp (15 mL) Soy sauce
1 tbsp (15 mL) Rice vinegar
2 tsp (10 mL) Brown sugar or honey
1 tsp (5 mL) Korean hot pepper paste (optional)
2 cups (500 mL) Cooked white rice, hot
1/3 cup (80 mL) Julienned carrots
1/3 cup (80 mL) Thinly sliced cucumbers
1/3 cup (80 mL) Kimchi
2 Eggs, fried sunny-side up
1 tsp (5 mL) Sesame oil
1 tsp (5 mL) Sesame seeds, toasted


PLACE chicken in a shallow bowl. Combine garlic, ginger, soy, rice vinegar, sugar and hot pepper paste if using. Pour the mixture over the chicken and toss well to coat. Refrigerate for at least 30 minutes and up to 4 hours.

HEAT a large skillet over medium-high. Stir-fry the chicken for 8-10 minutes or until cooked through to an internal temperature of 165°F (74°C). Set aside and keep warm.

ASSEMBLE the rice bowls by dividing the rice between 2 large bowls. Divide the chicken between the two bowls, placing in one quarter of the bowl. Add the carrots, cucumbers and kimchi, working in sections around the bowl. Top with a fried egg and drizzle with sesame oil. Sprinkle with sesame seeds and serve. Serve with extra Korean Hot Pepper Paste (Gochujang) if desired.


Gochujang (Korean hot pepper paste) can be found in Asian supermarkets. Sriracha can be substituted for Gochujang.

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