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