Kimchi chicken and green-bean sushi bowls

These kimchi chicken and green-bean sushi bowls are the flavour-packed experience your taste buds have been looking for. Make sure to top your bowl of rice with all the goodness you can fit!

By Hayley Dodd
  • 1 hr 20 mins preparation
  • Serves 4
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Kimchi chicken and beans
  • 1 1/2 cups kimchi*
  • 1 1/2 tbsp brown sugar
  • 4 chicken thigh fillets
  • 1 tbsp sesame oil
  • 250 g green beans, trimmed
For the bowls
  • 1 1/2 cups brown rice
  • 2 1/2 cups water
  • 150 g snowpeas, strings removed
  • 1 mango, peeled and diced
  • 1 avocado, halved and sliced
  • 1 sheet nori, chopped
  • 2 tbsp toasted sesame seeds


  • 1
    Place kimchi and sugar in a food processor and blitz until finely chopped. Divide mixture between 2 bowls. Add chicken to 1 bowl; toss to coat. Cover and refrigerate for 30 minutes to marinate.
  • 2
    Meanwhile, place brown rice, the water and a pinch of salt in a pot over high heat. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat for 20 minutes. Turn off heat and leave to steam, lid still on, for 10 minutes.
  • 3
    Heat half the sesame oil in a non-stick frying pan over medium-high heat. Cook chicken for 5-6 minutes on each side, or until browned and cooked through. Set aside and wipe pan clean.
  • 4
    Add remaining oil to pan and cook beans for 5 minutes or until blistered and tender. Add rest of kimchi mixture and cook for 2 minutes or until mixture has thickened and beans are coated.
  • 5
    Meanwhile, place snowpeas in a bowl and pour over boiling water. Leave for 2 minutes, drain and refresh under cold water. Thinly slice lengthwise.
  • 6
    Slice chicken to serve. Divide rice, chicken and beans between bowls and top with snowpeas, mango, avocado, nori and sesame seeds.


*Check label if eating gluten free.