Korean-Inspired Chicken and Vegetable Bibimbap Bowl

Bibimbap, which means ‘mixed rice’ in Korean, is all about combining flavors and textures in one bowl. This version features juicy chicken, sweet carrot ribbons, tender zucchini and tangy pickled scallions over fluffy jasmine rice. A drizzle of spicy sesame sauce ties everything together.

Perfect for a weeknight dinner, this recipe comes together quickly and lets you customize the heat level with sriracha. The pickled scallions add a bright, acidic pop that balances the savory elements. Mix it all up and enjoy a harmonious, satisfying meal.

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Ingredients

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

6 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame OilView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings) and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. Meanwhile, wash and dry produce. Trim and thinly slice scallions, separating whites from greens. Trim and peel carrots. Using a peeler, shave carrots lengthwise into ribbons, rotating as you go, until you get to the core; discard core. Trim and halve zucchini lengthwise; thinly slice crosswise into half-moons. Peel and mince ginger and garlic.
3. In a small bowl, combine scallion whites, vinegar and a pinch of salt. Set aside to pickle, stirring occasionally, until ready to serve. In a separate small bowl, combine sesame oil, half the soy sauce (you’ll use the rest later), 1 TBSP sugar (2 TBSP for 4 servings) and up to half the Sriracha to taste. Stir until sugar has dissolved.
4. Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add carrots; season with salt and pepper. Cook, stirring, until slightly softened, 3-4 minutes. Remove from pan and set aside. Add another drizzle of oil to pan. Add zucchini; season with salt and pepper. Cook until browned and tender, 3-5 minutes per side. Remove from pan and set aside with carrots.
5. Heat a drizzle of oil in same pan over medium-high heat. Add chicken, ginger and garlic. Cook, stirring, until chicken is cooked through, 4-6 minutes. Add remaining soy sauce and cook, stirring, until liquid has mostly evaporated, 1-2 minutes. Season with salt and pepper.
6. Fluff rice with a fork and season with salt and pepper; divide between bowls. Arrange chicken, carrots and zucchini in separate sections on top. Top with pickled scallion whites (and pickling liquid). Drizzle with sauce and remaining Sriracha to taste. Sprinkle with scallion greens and serve.

Recipe Tips

FAQ

Can I use brown rice instead of jasmine rice?

Yes, but you’ll need to adjust the cooking time and water amount according to the brown rice package instructions.

What can I substitute for sriracha?

You can use any hot sauce or chili paste, such as gochujang, for a more traditional Korean flavor.

How do I store leftovers?

Store the components separately in airtight containers in the refrigerator for up to 3 days. Reheat in a microwave or pan before serving.