Chicken & Kimchi Bowls

    Top rice with chicken, eggs, cucumbers, and kimchi for a quick Korean dinner.
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    Chicken & Kimchi Bowls

    Recipe by Joe Piccirillo

    Start to Finish: 30 minutes

    Servings: 4

    Ingredients

    • 2 lb. boneless, skinless chicken thighs, cut into 1-inch pieces

    • 1/4 cup soy sauce

    • 2 tbsp. honey

    • 2 tsp. toasted sesame oil

    • 2 tbsp. canola oil

    • 1 cup roughly chopped scallions

    • 4 cups cooked rice, warmed

    • 2 small cucumbers, thinly sliced and lightly salted

    • 1 1/2 cups chopped kimchi from a jar

    • 4 poached eggs

    • Toasted sesame seeds, for garnish

    Preparation

    In bowl, toss first 4 ingredients. In skillet, cook chicken in canola oil over medium-high, stirring often, until chicken is cooked through, about 8 minutes. Add scallions; cook until wilted, about 2 minutes. Divide rice among 4 bowls. Top with chicken and remaining ingredients.