Korean rice bowls with sticky-sweet BBQ chicken skewers

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Korean rice bowls with sticky-sweet BBQ chicken skewers

Dairy-Free, Spicy, Family-Friendly

2 Servings, 700 Calories/Serving

20 Minutes

With glazed chicken skewers, quick pickles, avocado, and kimchi, these Korean-style rice bowls are exactly what you want to eat as the weather warms.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ½ cup short-grain white rice
  • 1 organic cucumber
  • 3 tablespoons rice vinegar
  • 2 tablespoons gochujang (optional)
  • Chicken options:
  • 2 to 4 boneless skinless chicken thighs (about 10 ounces total)
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • 2 teaspoons honey
  • Sun Basket tamari-sesame base (gluten-free tamari - toasted sesame oil - garlic - ginger)
  • 1 organic avocado
  • 3 ounces kimchi
  • Wooden skewers
Chef's Tip
To slice the cucumber thinly and quickly in Step 2, use a mandoline. You can cut it crosswise into rounds, as instructed, or lengthwise into elegant ribbons.
Grill It
Prepare a medium-hot fire in a grill. Set the chicken skewers on the grill directly over the heat and cook, turning once, until lightly charred and cooked through, 5 to 6 minutes per side.

Nutrition per serving

Calories: 700, Protein: 34g (68% DV), Fiber: 10g (40% DV), Total Fat: 33g (51% DV), Monounsaturated Fat: 19g, Polyunsaturated Fat: 7g, Saturated Fat: 5g (25% DV), Cholesterol: 130mg (43% DV), Sodium: 890mg (37% DV), Carbohydrates: 69g (23% DV), Total Sugars: 12g, Added Sugars: 6g (12% DV).
Contains: Wheat, Soybeans

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the rice

  • Rinse the rice.
In a small sauce pot, combine the rice and 1 cup [1½ cups] water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm.
While the rice cooks, prepare the rest of the meal.

2

Make the quick-pickled cucumber

  • Peel the cucumber, if desired; thinly slice the cucumber crosswise.
In a medium bowl, combine the cucumber, rice vinegar, 1 tablespoon [2 TBL] water, and up to 1 tablespoon [2 TBL] sugar (from your pantry), if using. Season with salt and pepper and toss to coat. Let stand, stirring occasionally, while you prepare the rest of the meal.

3

Prep the chicken

Prep and cook instructions are identical for both chicken options.
  • If using, measure half the gochujang; save the rest for another use.
  • Pat the chicken dry with a paper towel; cut the chicken into 1-inch pieces. Season lightly with salt and pepper.
In a medium bowl, stir together the honey, tamari-sesame base, and up to half the gochujang. Set aside half the dressing for serving. Add the chicken to the bowl with the remaining dressing and stir to coat.

4

Prep the remaining garnishes; cook the chicken

  • Cut the avocado in half lengthwise. Remove the pit, scoop out the flesh, and cut the flesh into ½-inch pieces.
  • Coarsely chop the kimchi.
  • Using 6 [12] skewers, thread the chicken onto the skewers.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Working in batches if needed, add the chicken skewers and cook, turning occasionally, until lightly browned and cooked through, 6 to 8 minutes. Transfer to a plate. Season to taste with salt and pepper. Add more oil between batches if needed.

Serve

Transfer the rice to individual bowls. Top with the chicken skewers, pickled cucumber, avocado, and kimchi. Serve the remaining dressing on the side.
Kids Can!
  • Rinse the rice.
  • Measure the water for the rice.
  • Stir the pickled cucumber.
  • Scoop out the avocado.