Spicy Chicken Bulgogi-Style Bowl
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Spicy Chicken Bulgogi-Style Bowl

with Steamed Rice and Sesame Bok Choy


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time8 minutes


serving amount

2 unit(s)

Chicken Breasts

4 tbsp

Soy Sauce Mirin Blend

(Contains Soy May contain Egg, Fish, Milk, Mustard, Sesame, Sulphites, Wheat, Crustaceans)

1 tbsp

Sesame Oil

(Contains Sesame)

2 tbsp


(Contains Soy, Wheat May contain Milk, Mustard, Sesame, Sulphites, Crustaceans, Egg, Fish)

¾ cup

Jasmine Rice

1 tsp

Garlic Salt

(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)

1 tbsp

Sesame Seeds

(Contains Sesame)

2 unit(s)

Shanghai Bok Choy


Nutrition Values

Calories600 kcal
Fat9 g
Saturated Fat1.5 g
Carbohydrate83 g
Sugar10 g
Dietary Fiber3 g
Protein47 g
Cholesterol125 mg
Sodium1770 mg
Trans Fat0 g
Potassium900 mg
Calcium150 mg
Iron4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


  • Using a strainer, rinse rice until water runs clear.
  • Add 1 cup water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat.
  • Once boiling, add rice, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)
  • Remove the pot from heat. Set aside, still covered.
  • Meanwhile, cut bok choy into 1/2-inch pieces.(TIP: Rinse bok choy leaves to wash away any hidden dirt!)
  • Add soy-mirin blend, gochujang and 1 tsp sugar (dbl for 4 ppl) to a small bowl, then whisk to combine.
  • Set aside.
  • Carefully slice each chicken breast in half, parallel to the cutting board. (NOTE: You will have 4 pieces of chicken for 2 ppl and 8 pieces for 4 ppl.)
  • Season with half the garlic salt and pepper.
  • Add half the sesame oil to the pan, then the bok choy.
  • Cook, stirring often, until tender-crisp, 2-3 min.
  • Season with salt and pepper.
  • Transfer bok choy to a plate, then cover to keep warm.
  • Heat a large non-stick pan over medium-high heat.
  • When hot, add remaining sesame oil, then chicken. (NOTE: Cook chicken in 2 batches for 4 ppl, using 1/2 tbsp oil per batch.) Pan-fry until cooked through, 4-5 min per side. **
  • Add sauce to the pan with chicken.
  • Cook, stirring often, until sauce thickens slightly, 2-3 min.
  • Fluff rice with a fork, then season with remaining garlic salt.
  • Divide rice between bowls.
  • Top with bok choy and chicken.
  • Drizzle over the sauce.
  • Sprinkle over sesame seeds.