Korean Chicken Rice Bowls with Cucumber Pickle
Garlicky ginger chicken over brown rice with sharp, crunchy quick pickled cucumber and carrot.
- Time40 min
- LevelEasy
- Costabout £3.49 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Mix the tamari, tomato purée, garlic, ginger and half the chilli flakes. Stir through the chicken and leave for 15 minutes.
15 min - 2
Cook the rice in boiling water for 25 minutes, then drain.
25 min - 3
Toss the cucumber and carrot with the rice vinegar and the remaining chilli flakes. Leave to pickle while the chicken cooks.
- 4
Heat the oil in a large frying pan over a high heat. Fry the chicken for 8 minutes, turning, until sticky and cooked through.
8 min - 5
Divide the rice between bowls. Top with the chicken, pickled vegetables, spring onions and sesame seeds.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.