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Bibimbap-style chicken rice bowl recipe

Bibimbap-style chicken rice bowl recipe

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Created by The Tesco Real Food 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

Each serving contains

  • Energy

    3100kj
    740kcal     37%

  • Fat

    33g 47%

  • Saturates

    5g 25%

  • Sugars

    12g 13%

  • Salt

    2g 33%

of the reference intake
Carbohydrate 60.3g Protein 47.7g Fibre 5.1g

Method

  1. 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. 
  2. 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. 
  3. 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. 
  4. 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.

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