Korean Bulgogi Chicken Rice Bowl

Chef's Pick

Korean Bulgogi Chicken Rice Bowl

  • 11 min.

  • 690 cal.

  • 2 serv.

  • Mild

Ingredients
Instructions

Cook time: 11 minutes

Heat 1 tbsp oil in skillet over med-high; sauté stir-fry veggies + salt/pep 2 min then add 2 tbsp water, cover + cook 2-3 more min until tender; set aside

Drain broth from chicken packet; heat 1 tbsp oil in skillet over med; add chicken to pan, break into small pieces + sauté 2-3 min until browned on all sides; turn heat to low + add sauce packet + veggies; cook 1 min until sauce is hot

Tear corner of rice to vent + heat in microwave 90 sec (careful—it'll be hot!); if using a skillet, warm 2 min with 1 tbsp water; divide into 2 bowls

Divide veggies + chicken + top rice bowls

Nutrition

Servings: 2

Amount per serving

690

Calories

9g

Fat

71g

Carbs

39g

Protein

9g

Sugars

Calories per serving

690

Total Fat

9g

12

Saturated Fat

1g

5%

Trans Fat

0g

Cholesterol

105mg

35%

Sodium

1370mg

60%

Total Carbohydrates

71g

26%

Dietary Fiber

2g

8%

Total Sugars

9g

Included 3g added sugars

6%

Protein

39g

Vitamin D

0%

Calcium

4%

Iron

12%

Potassium

20%

The % Daily Value (DV) is based on a 2,000 calorie diet. Calorie amount includes all olive oil mentioned in the recipe.

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