Korean Plant Chicken Bowls

Looking for a healthy and flavorful meal prep idea? These Korean-Inspired Plant Chicken Bowls are a quick and easy recipe perfect for busy weekdays. Ready in just 35 minutes, our tender Daring Plant Chicken is marinated in a savory sesame-soy sauce, served with crisp sesame slaw and fluffy jasmine rice. Packed with protein, plant-based, and totally satisfying—these bowls are a delicious make-ahead lunch or dinner that stays fresh all week.

4Serves

20 minCook

15 minPrep

Ingredients

Plant Chicken Marinade

2 packages Daring Original Plant Chicken Pieces
1/4 cup low-sodium soy sauce or tamari
2 tbsp agave
1 tbsp sesame oil
4 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tbsp sesame seeds

Sesame Slaw

1 bag coleslaw mix
2 tbsp low sodium soy sauce
2 tbsp rice vinegar
1 tbsp agave
1 tbsp sesame oil
1 tsp powdered ginger

Rice

1 cup jasmine rice
1 1/4 cups water
1 tsp vegan butter
1 pinch salt

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Suggested Next-Level Additions:

Add quick-pickled cucumbers or carrots for extra crunch
Include kimchi for authentic Korean flavor
Drizzle with gochujang sauce for spice
Top with sliced green onions for freshness

Step 1

Marinate Plant Chicken:

In a large bowl, mix all the marinade ingredients together
Add Daring Plant Chicken and marinate for 10–15 minutes

Step 2

Prepare Rice:

Cook jasmine rice according to package directions with vegan butter and salt

Step 3

Make Slaw:

Mix together all slaw dressing ingredients
Toss with coleslaw mix and set aside

Step 4

Cook Plant Chicken:

Preheat pan to high heat then reduce to medium
Add marinated plant chicken to the pan
Cook 2–3 minutes per side until browned

Step 5

Assemble Bowls:

Divide rice among 4 meal prep containers
Add a portion of cooked plant chicken
Top with sesame slaw
Garnish with extra sesame seeds if desired

Step 6

Storage:

Keeps in the refrigerator for 4–5 days
Can be eaten cold or reheated