Chicken & Kimchi Bowls

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

Recipe by Joe Piccirillo

Start to Finish: 30 minutes

Servings: 4


  • 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


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.