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Chicken & Vegetable Bibimbap
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Affordable and filling!
  • CourseMain Dish
  • CuisineCo-op Basics, Local ingredients
  • 2 Kadejan chicken thighs
  • 2 tsp soy sauce
  • 1 inch ginger, roughly chopped
  • 4 cloves garlic, minced
  • 2 cups Riceland long grain white rice, rinsed
  • 3 cups water
  • 2 organic baby carrots, shredded
  • 1/2 medium onion, sliced
  • 1 cup organic romaine hearts, shre
  • 1 cup Sno Pac frozen organic broccoli
  • 2 tsp oil, divided
  • 2 Farmer's Hen House eggs
  1. Chop chicken thigh into strips or pieces. Place in a bowl with soy sauce, ginger, and garlic to marinate.
  2. Combine 2 cups of rice with 3 cups of water and bring to a boil; reduce to medium heat and simmer until water is absorbed and rice is cooked through.
  3. Bring a pot of lightly-salted water to boil, blanch all the vegetables except for the onion and romaine in the water for 30 seconds. Strain well and set aside.
  4. In a non-stick pan, heat 1 tsp oil on high heat. Pour chicken with seasoning into the pan and cook for about 2 minutes until meat is cooked through. Set aside.
  5. In a non-stick pan, heat 1 tsp oil and fry eggs sunny-side-up. Remove from heat.
  6. To assemble bibimbap: Scoop rice into 2 large bowls. Place vegetables and chicken strips on top in separate sections. Finally, place the egg in the center. Serve with gochujang or chili sauce.
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