Chicken Bibimbap Bowls
with Bok Choy, Cucumbers & Kimchi
Cooking time
25 minutes
Servings
2/4
Calories
/serving
Bap means rice and bibim means mix. Put those two ideas together with sliced meat and veggies, and you have classic Korean comfort food. The final drizzle over top gleams with ponzu and BBQ sauce pinged with notes of fresh lime and honey.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 2 Cucumbers
- 225g Baby bok choy
- 15ml Toasted sesame oil
- 30ml Ponzu lime sauce
- 66g Organic kimchi
- 30ml BBQ sauce
- 160g White rice
- 14g Honey
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, sunflower oil, paprika oleoresin, ginger, black pepper)
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Total Fat
g
Saturated Fat
g
Sodium
mg
Total Carb
g
Sugars
g
Protein
g
Preparation
Cook the rice
- In a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions) 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.
Cook the chicken
- Meanwhile, pat the chicken dry; season with the spices.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, partially covered, 4 to 6 min. per side, until cooked through.
- Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan. Let rest before slicing.
Mise en place
- Meanwhile, halve the cucumbers lengthwise; thinly slice crosswise on an angle.
- Remove the root ends of the bok choy; separate the leaves.
Cook the bok choy
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the bok choy, 2 tbsp water (double for 4 portions) and S&P.
- Sauté, partially covered, scraping up any browned bits, 2 to 3 min., until tender.
Make the sauce
- In a small bowl, combine the BBQ sauce, sesame oil, ponzu and honey.
Plate your dish
- Divide the rice between your bowls.
- Top, side by side, with the chicken, cucumbers, bok choy and kimchi.
- Drizzle with the sauce. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
