Umami Chicken, Kimchi & Mixed Greens Bowl

Name: Umami Chicken, Kimchi & Mixed Greens Bowl with Ginger Rice & Crispy Shallots
Total time: 30 min
Yield: 2
Cuisine: Korean
Ingredients: 1 packet Asian Greens; 1 Broccoli; 1 sachet Crispy Shallots; 2 Garlic; 1 packet Ginger Paste; 1 packet Green Beans; 1 packet Jasmine Rice; 1 packet plant-based kimchi; 1 packet Sweet Chilli Sauce; 330 g Chicken Breast

with Ginger Rice & Crispy Shallots

Recipe Development TeamUpdated on April 17, 2026

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Calories

597 kcal

Protein

50.6g protein

Preparation Time

30 minutes

Difficulty

Easy

Allergens:

May contain traces of allergens
Gluten
Soy
Wheat

Dig into our exclusive KPOP Dinner Hunters collection to experience the hype, heart, and heat of Korean culture. From soul-warming bowls to signature K-crunches, cook your way through the range and make your dinner sing! Divvy up tonight's fragrant rice, pile on the toppings and then mix it all together for a glorious fusion of flavours and textures.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1 packet

Asian Greens

Broccoli

1 sachet

Crispy Shallots

Garlic

1 packet

Ginger Paste

1 packet

Green Beans

1 packet

Jasmine Rice

(May be present: Gluten, Soy, Wheat.)

1 packet

plant-based kimchi

1 packet

Sweet Chilli Sauce

330 g

Chicken Breast

Nutritional Values

Calories597 kcal

Energy (kJ)2500 kJ

Fat9.3 g

of which saturates3.5 g

Carbohydrate83.7 g

of which sugars17.8 g

Dietary Fibre26.6 g

Protein50.6 g

Sodium846 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Lid

•Medium Pan

Cooking Steps

• In a medium saucepan, heat the butter with a drizzle of olive oil over medium heat. Cook ginger paste until fragrant, 1-2 minutes.
• Add jasmine rice, the water and a generous pinch of salt, stir, then bring to the boil. Reduce heat to low and cover with a lid.
• Cook for 10 minutes, then remove from heat and keep covered until rice is tender and all the water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam, so don’t peek!

• Meanwhile, cut chicken breast into 2cm chunks.
• Finely chop garlic. Trim and halve green beans.
• Cut broccoli (including the stalk!) into small florets.
• Roughly chop Asian greens (see ingredients).
• When rice has 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil.
• Cook green beans and broccoli, tossing regularly, until tender, 4-5 minutes.
• Add Asian greens and half the garlic and cook until fragrant, 1 minute. Transfer to a bowl. Season to taste with salt and pepper. Cover to keep warm.

• Wipe out pan and return to high heat with a drizzle of olive oil. • When oil is hot, cook chicken, tossing, until browned and cooked through (when no longer pink inside), 5-6 minutes. • Add sweet chilli sauce, the soy sauce and remaining garlic, tossing, until combined, 1 minute. Season to taste. TIP: Chicken is cooked through when it's no longer pink inside.