Ginger Chicken & Rice Bowls

Name: Ginger Chicken & Rice Bowls
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Asian
Ingredients: 1 clove Garlic; ¾ cupJasmine Rice; 2 unit Persian Cucumber; ½ ounceGochujang Sauce(ContainsSoy, Wheat); 1 tablespoonSesame Oil; 18 millilitersPonzu Sauce(ContainsSoy, Wheat, Fish); 1 teaspoonKorean Chili Flakes; 10 ounceChicken Breast Strips; 2 ounceUmami Ginger Sauce(ContainsSoy, Wheat); 1 ounceSweet Thai Chili Sauce(ContainsSoy); ½ ouncePeanuts(ContainsPeanuts); Cooking Oil; 1 teaspoonSugar; Kosher Salt; Pepper

6 steps

Prep:5minCook:20min

Umami. Ginger. Sauce. Yep, this sauce truly has it all—a sweet, mild ginger flavor, a trace of salty soy, and a hint of heat. Mixed with Thai chili sauce and ponzu, our ginger sauce provides the perfect sticky coating for chicken over rice. Smashed cukes offer a cooling side and a pop of color and did I mention the peanuts on top?! Experience this one for yourself!

Updated at: Thu, 17 Aug 2023 01:08:23 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories748 kcal (37%)

Total Fat27.1 g (39%)

Carbs81.9 g (31%)

Sugars21.5 g (24%)

Protein40.8 g (82%)

Sodium956.7 mg (48%)

Fiber2.8 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1clove garlic

¾ cupjasmine rice

2Persian Cucumber

unit

0.5 ounceGochujang Sauce

ContainsSoy, Wheat

1 tablespoonsesame oil

18 millilitersPonzu Sauce

ContainsSoy, Wheat, Fish

1 teaspoonChili Flakes

Korean

10 ounceChicken Breast Strips

2 ounceGinger Sauce

ContainsSoy, Wheat

1 ounceSweet Thai Chili Sauce

1 teaspoonSugar

Instructions

Step 1

Wash and dry produce. • In a small pot over medium-high heat, combine rice, 2 cups water, and a pinch of salt. Bring to a boil, then reduce heat to low; cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

Step 2

Peel and mince garlic. • Trim and halve cucumbers lengthwise. Place under a plate; press down until cucumbers break open. Chop into ½-inch pieces.

Step 3

Transfer cucumbers to a medium bowl; cover with salt and toss to coat. Let sit for 3-5 minutes, then rinse and drain. Return to bowl.

Step 4

Meanwhile, pat chicken* dry with paper towels; cut into bite-size pieces. Season with a pinch of salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook, stirring occasionally, until browned, 2-3 minutes. • Reduce heat to medium and add ginger sauce, chili sauce, and 12 milliliters ponzu; cook, stirring occasionally, until thickened, 2-3 minutes. Taste and season with salt and pepper as needed.

Step 5