Products used in this recipe
Spicy Korean Chicken and Rice Bowl
Yield: 6 Servings (13 oz.)
Yield: 6 Servings (13 oz.)
Top a base of hearty grains with spicy chicken, kimchi, creamy Gochujang sauce and a perfectly fried egg—and you've got a portable Korean-style bowl that really satisfies!
Preparation Instructions:
Step 1
Prepare Cilantro Lime Rice and Fire Roasted Corn Fiesta according to package instructions. Hold warm for service.
Step 2
Whisk together Gochujang, soy, honey, garlic and ginger. Add chicken and toss to coat, marinate at least 30 minutes or up to overnight. Remove chicken from marinade, reserving marinade. Heat oil in a large sauté pan over medium-high heat. Add chicken and sauté until cooked through. Remove chicken from pan. Add marinade to the pan and bring to a simmer for 1 minute. Return chicken to pan and toss to coat. Stir in sesame seeds and green onion. Set aside and keep warm for service.
Step 3
For each serving; place 6 oz. (1 cup) rice in bowl. Top with 4 oz. chicken, 1 fried egg, and 1 oz. (1/4 cup) kimchi. Drizzle with 1/2 fl. oz. Sriracha mayonnaise.
