15 Minute Meal Kit

Kroger Health Japanese Chicken Bento Bowl

stovetop cooking

Prep & Cook Time: 35-45 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Mild

Calories Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • 8½ oz. Cooked Jasmine Rice
  • 2 Green Onions
  • 1 tsp. Chopped Garlic
  • 12 oz. Coin Cut Carrots
  • 10 oz. Ground Chicken
  • ¼ oz. Specialty Toasted Sesame Oil
  • ¼ tsp. Red Pepper Flakes
  • 6 oz. Pepper and Onion Mix
  • 1 tsp. Cornstarch

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Pepper
  • Cooking Spray
  • 1 Medium Pot
  • 1 Large Non-Stick Pan
  • 1 Mixing Bowl
  • 1 Blender/Food Processor/Immersion Blender

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare Ingredients and Cook Vegetables

    Trim bottoms from green onions. Place green onions and pepper and onion mix in a food processor. Pulse until vegetables are finely diced. Carefully massage rice in bag to break up any clumps. Tear a small slit in an upper corner of bag to vent. Place upright in microwave and heat, 45 seconds. Remove rice from packaging. Once water in medium pot is boiling, add carrots. Reduce to a simmer, cover, and cook until carrots are tender, 15-17 minutes.
    Add pulsed pepper and onion mix and green onions. Return to a boil and boil until pepper and onions are tender, 5-7 minutes. Remove from burner and drain.

  2. 2

    Cook the Garlic and Chicken

    Heat 2 tsp. olive oil in a large non-stick pan over medium-high heat. Add garlic and ground chicken to hot pan. Breaking up chicken until no pink remains and chicken reaches a minimum internal temperature of 165 degrees, 7-9 minutes. While chicken cooks, combine cornstarch with ½ cup water in a mixing bowl. Stir until combined.

  3. 3

    Cook the Grains

    Add rice, cornstarch-water mixture, and boiled vegetables to hot pan with chicken. Bring to a simmer. Once simmering, stir occasionally until rice is soft and liquid is thickened, 5-7 minutes. Remove from burner.

  4. 4

    Finish the Dish

    Plate dish as pictured on front of card, garnishing rice with sesame oil (to taste) and red pepper flakes (to taste). Bon appétit!

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