Korean-style Chicken Bowl
By Ocado
Published on 01 June 2026
We love meal prep and this salad is sure to become a go-to as the weather gets warmer. Batch cook the chicken fillets then divide between lunch boxes with your favourite salad bits, or serve some up with noodles or fried rice for dinner. Just make sure you’re generous with the kimchi for that flavour bomb.
Time and servings
40 minsTotal time
4Servings
20 minsPrep time
20 minsCooking time
Ingredients
- 6 tbsp apple juice
- 2 tbsp soy sauce
- 2 tbsp maple syrup
- 1 tbsp sesame oil
- 3 garlic cloves, grated
- 2 tbsp ginger, grated
- 3 x chicken breasts, sliced
- 6 salad onions, chopped into ⅓
- 2 x 300g microwave sticky rice pouches, cooked and cooled
- 1 baby gem lettuce, leaves separated or shredded
- 1 large carrot, shredded
- 3 mini cucumbers, sliced
- 8 tbsp kimchi
- 1 tbsp toasted white sesame seeds
- 1 tbsp black sesame seeds
Method
Step 1
Mix the apple juice, soy, maple syrup, sesame oil, garlic, ginger, chicken and salad onions in a bowl to fully coat. Cover and chill for at least 1 hour, or up to overnight.Step 2
Heat the grill to medium and line a large lipped baking tray with foil. Tip the chicken, onions and sauce over the tray then spread evenly and cook for 12-15 mins, turning halfway through, until cooked through and beginning to caramelise in places. Remove from the oven and allow to cool.Step 3
Divide the rice between 4 dishes, top each with chicken and onions then add the remaining ingredients to build your dishes. Seal with the lid and chill for up to 4 days. Eat at room temperature. To serve these hot, do not pre-cook the rice before decanting into dishes.