Korean Chicken Rice Bowl with Broccoli & Kimchi Slaw

Grab your chopsticks and attack this bowl of bold Korean flavours!

Juicy chicken thighs brushed in a rich, sticky gochujang glaze rest atop soft and fragrant sushi rice. Crisp broccoli and tangy kimchi slaw add brightness and texture, to lift every bite.

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Ready in as little as

5 min

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Storage

Keep refrigerated

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Best within

7–10 days

Ingredients

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Chef-crafted

Made fresh in small batches with locally sourced ingredients.

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Delivered chilled

Eco-friendly packaging keeps your meals fresh on the way.

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Heat & enjoy

Ready in minutes—no prep, no mess, just great food.

Reheating Instructions

Heat in microwave or oven for 5 minutes until warmed through.

How long will this keep?

Best within 7-10 days in the fridge.

Can I freeze it?

Yes—freeze for up to 2 months. For best results, enjoy fresh.

Is the packaging recyclable?

Yes—our trays and sleeves are recyclable. Please rinse before recycling.

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meal.ingredients

Chicken Thighs, Sushi Rice, Broccoli, Kimchi, Green Cabbage, Red Onion, Gochujang, Sprite, Yellow Onion, Kewpie Mayonnaise, Soy Sauce, Apple Cider Vinegar, Garlic, Ginger, Green Onion, Cilantro, Kosher Salt, White Sugar, Toasted Sesame Oil, Mexican Oregano

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7-10

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KOREAN CHICKEN & SUSHI RICE

OVEN: Preheat oven to 375ºF. Remove plastic film, cover container with foil, place onto a baking sheet, and heat for 15–20 minutes, or until warmed through.

MICROWAVE: Remove plastic film and microwave on high for 4–6 minutes. Stir halfway through heating. Let stand 1 minute before serving.

BROCCOLI & KIMCHI SLAW

OVEN: Preheat oven to 375ºF. Remove plastic film, cover container with foil, place onto a baking sheet, and heat for 8–10 minutes, or until warmed through.

MICROWAVE: Remove plastic film and microwave on high for 2–3 minutes. Stir halfway through heating. Let stand 1 minute before serving.

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