Chicken Bibimbap for Dinner

🥘 Ingredients

• bulgi sauce
  8 oz
• buter (divided)
  1 tbsp
• flour tortillas
  4 unit
• ginger
  2 thumb
• jasmine rice
  2 c
• pepper
• pulled chicken
  2 oz
• salt
• scallions
  4 unit
• shredded carrots
  8 oz
• sour cream
• soy sauce
  4 tbsp
• sriracha
  1 tbsp
• sugar (divided)
  4 tsp
• vegetable oil (divided)
  4 tsp
• white wine vinegar
  3.333 tbsp
• zuccinii
  2 unit

🍳 Cookware

• medium bowl
• small pot
• large pan
• small bowl
• small

1. 

   1

    Wash and dry all produce. Place shredded carrots in a medium bowl . In a small pot , stir together white wine vinegar , sugar , 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 , separating the whites and greens. Peel ginger , then mince or grate 2 tablespoons ginger. Halve zuccinii lengthwise, then slice crosswise into 1/4-inch-thick half-moons.

   shredded carrots: 8 oz, white wine vinegar: 3.333 tbsp, sugar: 4 tsp (divided), salt, pepper, scallions: 4 unit, ginger: 2 thumb, zuccinii: 2 unit
2. 

   2

    Wipe out the pot used for heating vinegar, then add 1 tbsp buter 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 , 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.

   buter: 1 tbsp (divided), jasmine rice: 2 c
3. 

   3

    Heat a drizzle of vegetable oil 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).

   vegetable oil: 4 tsp (divided)
4. 

   4

    Drain pickling liquid from carrots into a small bowl . Stir bulgi sauce and soy sauce into pickling liquid. Heat a drizzle of oil in same pan over medium-high heat. Tear pulled chicken 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.

   bulgi sauce: 8 oz, soy sauce: 4 tbsp, pulled chicken: 2 oz
5. 

   5

    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 . Garnish with half the scallion greens and serve.

   sriracha: 1 tbsp
6. 

   6

    When ready to pack lunch, stir together sour cream and remaining Sriracha in a small bowl. Spread mixture onone side of each flour tortillas . Divide remaining rice, chicken, carrots, and scallion greens among tortillas, and roll them into burritos. Pack in lunchbox and reheat in mircrowave before enjoying.

   sour cream, flour tortillas: 4 unit