---
title: Chicken Bibimbap for Dinner
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/bulgogi-chicken-bowls-5ba55613a50358a535644cad1
pre time: 15 minutes
coook time: 20 minutes
time required: 35 minutes
difficulty: easy
allergens:
  - Soy
  - Wheat
  - Sesame
  - Milk
tags:
  - Spicy
  - 2-in-1
  - Easy
  - Chicken
rating: 4.0
rating_count: 258
source_chef: Recipe Development Team
nutrition:
  calories: 600
  protein: 36
  fat: 14
  saturated fat: 5
  carbohydrates: 84
  sugar: 24
  fiber: 2
  cholesterol: 115
  sodium: 710
image: "https://images.recipes.furrysalamander.com/Bibimbap%20Recipes/chicken-bibimbap-for-dinner.avif"
---
![Step 1](step-1.jpg)
Wash and dry all produce. Place @shredded carrots{8%ounce} in a #medium bowl{}. In a #small pot{}, stir together @white wine vinegar{10%teaspoon}, @sugar{4%teaspoon}(divided), and 2 tbsp water. Season with @salt{} and @pepper{}. Bring to a boil over high heat, then carefully pour mixture over carrots in bowl. Set aside, tossing occasionally. Trim, then thinly slice @scallions{4%unit}, separating the whites and greens. Peel @ginger{2%thumb}, then mince or grate 2 tablespoons ginger. Halve @zuccinii{2%unit} lengthwise, then slice crosswise into 1/4-inch-thick half-moons.

![Step 2](step-2.jpg)
Wipe out the pot used for heating vinegar, then add 1 tbsp @buter{1%tablespoon}(divided) and place over medium-high heat. Add scallion whites and half the ginger. Cook, stirng, until fragrant, 1-2 minutes. Stir in 1 1/2 cups water, @jasmine rice{2%cup}, and a large pinch of salt to pot and bring to a boil. Cover, lower the heat, and reduce to a simmer. Cook until tender, ~{15-20%minutes}. Keep covered off heat until rest of meal is ready.

![Step 3](step-3.jpg)
Heat a drizzle of @vegetable oil{4%teaspoon}(divided) in a #large pan{} over medium-high heat. Add zucchini and season with salt and pepper. Cook, tossing, until tender and browned, 3-5 minutes. Remove from pan and set aside in a medium bowl (wash to stash).

![Step 4](step-4.jpg)
Drain pickling liquid from carrots into a #small bowl{}. Stir @bulgi sauce{8%ounce} and @soy sauce{4%tablespoon} into pickling liquid. Heat a drizzle of oil in same pan over medium-high heat. Tear @pulled chicken{2%ounce} into bite-sized pieces with your hands and add to pan along with remaining ginger. Season with salt and pepper. Cook, tossing, to combine and warm through, 2-3 minutes. Stir in bulgi sauce mixture, then turn off the heat.

![Step 5](step-5.jpg)
Fluff rice with a fork and season with salt and pepper. Measure out rice and divide between bowls (rest for lunch). Set aside half the chicken and half the carrots for lunch, then divide remaining chicken and carrots among bowls after adding all zucchini. Drizzle bowls with up to half the @sriracha{3%teaspoon}. Garnish with half the scallion greens and serve.

![Step 6](step-6.jpg)
When ready to pack lunch, stir together @sour cream{} and remaining Sriracha in a #small bowl. Spread mixture onone side of each @flour tortillas{4%unit}. Divide remaining rice, chicken, carrots, and scallion greens among tortillas, and roll them into burritos. Pack in lunchbox and reheat in mircrowave before enjoying.