Sticky Rice Korean-Style Chicken Bowl

This is your ultimate prep-ahead summer bowl: tender chicken glazed in a sticky sweet gochujang, garlic and ginger sauce, layered over Veetee Sticky Rice for that perfect comfort-meets-fresh balance. It’s paired with a vibrant pickled slaw of carrots and crunchy radishes for texture, cooling cucumber and finished with a sprinkle of sesame seeds for a little nutty hit. Fresh, flavour-packed, and ready in minutes once you’ve heated your Veetee sticky rice, ideal for convenient and easy lunches or no-fuss dinners throughout the summer. You can use chicken thighs or chicken breast.

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Ingredients

chicken thighs 4 (chopped)
gochujang 2 tbsp
ginger & garlic paste 1 tbsp
soy sauce 2 tbsp
sesame oil 2 tbsp
honey 1 tbsp
carrot 2 (shredded)
radish 50 g (sliced)
rice vinegar 3 tbsp
cucumber ½ (sliced)
Veetee heat & eat sticky rice pots 500 g
sesame seeds 2 tbsp (toasted)

Method

Prep the chicken

Chop the chicken thighs into bite-sized pieces.
In a bowl large enough to fit the chicken, mix together the gochujang, ginger & garlic paste, soy sauce, sesame oil and honey.
Add the chicken to the bowl and toss well to coat. Set aside to marinate.

Prep the rest of the ingredients

To make the pickled slaw - shred the carrots and thinly slice the radishes. Add them to a bowl then sprinkle over half the rice vinegar and season with a pinch of salt.
Thinly slice the cucumber and add to another bowl with the remaining rice vinegar, plus a sprinkle of optional sesame oil and a pinch of salt. You can also add a pinch of sugar if you like.
Set aside the garnishes until you’re ready to serve.

Cook the chicken

Heat a large pan over medium-high heat with a dash of your preferred cooking oil.
Add the chicken and cook for 8 - 10 minutes until sticky and cooked through. Cook in batches if needed to avoid overcrowding and stir frequently to stop it burning. Remember to keep the pan juices to pour over the finished dish for all that delicious flavour.
Alternatively you can cook in the air fryer for 8 - 10 minutes at 200C.

Cook the sticky rice

Pierce the Veetee heat & eat sticky rice pots with a fork and cook according to the packet instructions, usually 2 minutes in the microwave. Once heated, fluff with a fork.

Plate Up

Divide the rice into bowls, top with the pickled slaw, cucumber, chicken and toasted sesame seeds. Tuck in and enjoy!

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