Chicken Bibimbap Bowl

Name: Chicken Bibimbap Bowl
Total time: 35 min
Yield: 2 servings
Ingredients: 300 g, sliced thin Chicken breast; 300 g, cooked Rice; 200 g Spinach; 1 medium, julienned Carrot; 2 large, for frying Eggs; 2 tbsp Soy sauce; 1 tbsp Hot sauce; 1 tbsp Sesame oil; 2 cloves, minced Garlic

35 minweeknight2 servingshigh-protein

Ingredients

Chicken breast300 g, sliced thinOn hand
Rice300 g, cookedOn hand
Spinach200 gOn hand
Carrot1 medium, juliennedOn hand
Eggs2 large, for fryingOn hand
Soy sauce2 tbspoptional
Hot sauce1 tbspoptional
Sesame oil1 tbspoptional
Garlic2 cloves, mincedoptional

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Steps

1
Season the chicken slices with the soy sauce and garlic.
2 min
2
Fry the chicken over high heat; cook until no longer pink inside, 165°F / 74°C.
8 min
3
Wilt the spinach with a splash of water and a pinch of salt.
4 min
4
Fry the carrot sticks until they bend.
4 min
5
Fry the eggs sunny-side up.
5 min
6
Crisp the rice in a hot oiled pan until the bottom crackles.
8 min
7
Mix the hot sauce with the sesame oil for the bowl sauce.
2 min
8
Arrange the vegetables, chicken and egg on the rice and drizzle the sauce.
2 min

Cook’s note. Press the rice down in the hot pan and leave it alone; the crackling bottom is the point.

Chicken Bibimbap Bowl

Ingredients

Steps

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