Korean Chicken and Kale Rice Bowl

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Serves: 4
Prep Time: na
Cook Time: 20 minutes

What You Need

Korean Chicken:

  • 1 tablespoon grapeseed oil
  • 1 teaspoon sesame oil
  • 1 pound ground lean chicken
  • 4 cloves garlic, minced
  • 1 inch fresh ginger, finely grated
  • 6 green onions, thinly sliced
  • 2 tbsp red chili sauce (I used Gochujang)
  • 1/4 cup low sodium tamari sauce (or low sodium soy sauce)

Bowl Ingredients:

  • 3 cups Nature’s Greens® Kale
  • 2 teaspoons sesame oil
  • Pinch of salt and pepper 
  • Cooked rice – white or brown
  • 6 runny eggs (or cooked to your preferred doneness)
  • Sesame seeds and chopped green onions for garnish

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What You Do

  1. Heat a medium nonstick skillet over high heat. Add the grapeseed and sesame oil and ground chicken. Use a spatula to break the meat up into small pieces, and brown for 5 minutes, until the meat is cooked through.
  2. Add the garlic, ginger and green onions to the pan and cook for 1 minute.
  3. Add the chili sauce and soy/tamari sauce to the pan, and simmer over medium heat for 2-3 minutes, until the meat and sauce come together.
  4. Fry eggs to your preferred doneness.
  5. Serve the chicken in bowls with the kale and rice, topped with a runny egg. Garnish with sesame seeds and green onions and devour!



Recipe courtosey of Holly - Taste and See.  Find the blog link here!



per serving

  • 27g
  • 28g
  • 41g

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