Bibimbap-style chicken rice bowl recipe
Created by The Tesco Recipes team
Bibimbap is a Korean rice dish compromising of meat, veg and egg. Here we've marinated chicken in an umami-rich marinade and finished the dish with a bold gochujang dressing that's drizzled over before serving. It's bursting with big flavours and sure to spice up your midweek meals!
See method- Serves 2
- Takes 30 mins plus at least 1 hr marinating
- 740 calories / serving
- Dairy-free
Ingredients
- 2 chicken breast fillets, sliced into 1cm strips
- 2 tbsp vegetable oil, plus 1 tsp
- 250g pouch microwave sticky rice
- 1 large carrot, scrubbed and cut into matchsticks
- ½ red pepper, deseeded and thinly sliced
- 40g spinach
- 2 eggs
For the marinade
- 1 tbsp reduced-salt soy sauce
- 2 tsp garlic and ginger paste
- ½ tsp sesame oil
For the gochujang dressing
- 2 tbsp gochujang
- 1 tsp sesame oil
- 2 tsp sesame seeds
- 1 tsp rice vinegar
- 1 tsp clear honey
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Shop ingredientsEach serving contains
- Energy
- 3100kJ 740.0kcal
- Fat
- 33g
- Saturates
- 5g
- Salt
- 2.0g
- Sugars
- 12g
of the Reference intake
Carbohydrate 60.3gProtein 47.7gFibre 5.1g
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- Mix the marinade ingredients in a bowl, add the chicken and leave to marinate for 1 hr (or up to 24 hrs), covered, in the fridge. Stir the dressing ingredients with 1 tbsp water in a bowl; set aside.
- Heat 1 tsp vegetable oil in a wok or frying pan over a medium-high heat until smoking hot, then add the chicken strips (leaving any excess marinade in the bowl). Stir-fry for 5-7 mins until cooked through, then pour over the remaining marinade and let that bubble for another 1 min. Transfer to a plate and keep warm. Microwave the rice.
- Wipe out the pan with kitchen paper, then return to a medium-high heat with 1 tbsp vegetable oil. Once hot, add the carrot with a pinch of salt and stir-fry for 1 min until softened but still with some bite. Transfer to the plate with the chicken using a slotted spoon, leaving the oil in the pan. Stir-fry the pepper for 1-2 mins, then push to one side of the pan and add the spinach for a few seconds to wilt; transfer to the plate.
- Add the remaining vegetable oil to the pan and fry the eggs for 2-3 mins until crispy around the edges. Meanwhile, divide the rice between bowls, top with the chicken and vegetables, then the eggs; drizzle with the dressing to serve.
- See more Chicken recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
