Korean Chicken Bowl with Kale

This Korean Chicken Bowl with Kale is full of good-for-you ingredients and loaded with tons of savory Asian flavors.  So delicious and super-easy to make!  Basically, weeknight dinner perfection!

Course Dinner
Cuisine American, American/Asian Fusion, Asian, Korean
Keyword asian chicken
Prep Time 5 minutes
Cook Time 20 minutes
Servings 4 servings
Calories 332 kcal
Author Holly Sander


  • 1 tablespoon olive oil
  • 1 teaspoon sesame oil
  • 1 pound lean ground chicken
  • 4 cloves garlic minced
  • 1 inch fresh ginger finely grated
  • 6 green onions thinly sliced
  • 2 tablespoons chili garlic sauce (Huy Fung Food Inc. brand is gluten-free) or Gochujang for a sweeter version (Chung Jung One brand is gluten-free)
  • ¼ cup low-sodium tamari sauce (gluten-free) or low-sodium soy sauce
  • 4 cups of kale leaves torn and chopped
  • 4 eggs cooked to your preferred doneness
  • Cooked rice – white or brown
  • Toasted sesame seeds and chopped green onions for garnish


  1. Heat a medium-sized skillet over medium high heat. Add the olive oil, 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 garlic 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. Chop the kale then massage it with 2 teaspoons sesame oil and a pinch of salt and pepper.
  5. Fry eggs to your preferred doneness.
  6. Serve the chicken in bowls with the kale and rice, topped with a runny egg.
  7. Garnish with sesame seeds and green onions and devour!

Recipe Notes

For the nutrition info below, a 10-ounce serving includes: