Korean Glazed Chicken and Rice Bowl

A vibrant and craveable bowl layered with white sticky rice, sautéed peppers and carrots, mushrooms, red cabbage, and fresh lime. Topped with juicy chicken breast glazed in True Foundations® Korean-Style Sweet Heat Sauce, and finished with scallions and sesame for a bold, balanced bite that delivers sweet heat with every forkful.

Made with:

9904 - Custom Culinary Korean-Style Sweet Heat Sauce

What You'll Need

Yield: 4 servings / meal kits

Qty	Ingredient
	Protein:
4 each	(5 oz) boneless, skinless chicken breasts
¾ cup	Custom Culinary® True Foundations® Korean-Style Sweet Heat Sauce, plus more for garnish
1 Tbsp	oil (for searing)
	Rice & Vegetables:
2 cups	sushi or jasmine rice, cooked and kept warm
1 cup	red bell pepper, julienned
1 cup	carrot, julienned
1 cup	mushrooms, sliced (shiitake or cremini preferred)
1 cup	red cabbage, thinly shredded
2 tsp	sesame oil
	Salt, to taste
	*Garnish:*
2	limes, cut into wedges
2 Tbsp	scallions, sliced
1 Tbsp	toasted sesame seeds
	Optional: Kimchi or pickled daikon for an added Korean touch

PREPARATION

Prepare Chicken: Lightly season chicken breasts with salt. Heat 1 Tbsp oil in a skillet over medium-high heat. Sear chicken 3–4 minutes per side until golden and cooked through (165°F internal temp). Reduce heat to low, add ¾ cup Korean Sweet Heat Sauce, and baste chicken for 1–2 minutes until glazed and sticky. Remove from heat and let rest. Slice before serving.

Sauté Vegetables: In a wok or sauté pan, heat sesame oil over medium-high heat. Add peppers, carrots, and mushrooms. Sauté for 3–4 minutes until slightly tender. Add shredded red cabbage and cook 1–2 more minutes just to soften slightly. Season with a pinch of salt.

Assemble Bowl: Spoon 1 cup of sticky rice into each bowl. Arrange sautéed vegetables around the bowl. Top with sliced glazed chicken breast. Drizzle additional Korean-Style Sweet Heat Sauce if desired. Garnish with scallions, sesame seeds, and a wedge of lime.