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Korean-style Chicken Bowl

By Ocado
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…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

15 total
  • 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

3 steps

  1. 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.

  2. 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.

  3. 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.