Spicy Ginger Chicken Bowls with Smashed Cucumbers and Peanuts

These ginger chicken bowls are all about bold, balanced flavors. Tender chunks of chicken are coated in a sticky, sweet-spicy ginger sauce with hints of soy and chili, then served over fluffy jasmine rice. On the side, cool smashed cucumbers tossed with sesame oil and a touch of sugar add a refreshing crunch.

Topped with roasted peanuts and a drizzle of gochujang sauce, every bite delivers a mix of savory, sweet and heat. It’s a quick, satisfying meal that comes together in under 30 minutes-perfect for busy weeknights.

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Ingredients

18 milliliters Ponzu SauceView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 teaspoon Korean Chili FlakesView ingredient guideLike ingredientDislike ingredient

2 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

4 tablespoon Umami Ginger SauceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame OilView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

0.5 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

0.5 ounce Gochujang SauceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the jasmine rice according to package directions; keep warm.
2. While rice cooks, prepare the cucumbers. Place the mini cucumbers on a cutting board and smash them gently with the side of a knife or a rolling pin until they crack open. Cut into bite-sized pieces. Toss with 1/2 teaspoon salt, 1 teaspoon sugar and 1 teaspoon sesame oil. Set aside.
3. In a small bowl, mix the umami ginger sauce, ponzu sauce, sweet Thai chili sauce and gochujang sauce. Set aside.
4. Pat the chicken breast dry and season with black pepper. Heat 1 teaspoon cooking oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes.
5. Reduce heat to medium. Add the minced garlic and Korean chili flakes to the skillet; cook for 30 seconds until fragrant.
6. Pour the prepared sauce mixture over the chicken. Stir and cook for 1-2 minutes until the sauce thickens and coats the chicken.
7. To serve, divide the rice between bowls. Top with the ginger chicken, smashed cucumbers and peanuts. Drizzle any remaining sauce from the skillet over the top.

Recipe Tips

FAQ

Can I use a different protein instead of chicken?

Yes, this recipe works well with shrimp, tofu or sliced beef. Adjust cooking time as needed.

Is this dish very spicy?

It has a mild to medium heat from the chili sauce and gochujang. You can reduce the Korean chili flakes for less spice.

Can I make this ahead of time?

The chicken and rice can be made ahead and refrigerated. Store the cucumbers separately and add just before serving to keep them crunchy.