Description
Korean Chicken Bowls feature tender chicken thighs coated in a sweet and spicy Korean-inspired sauce, perfectly balanced with jasmine rice and fresh, crisp vegetables like carrots, cucumber, and steamed broccoli. Garnished with toasted sesame seeds and green onions, this dish offers a flavorful and quick meal ideal for busy weeknights or any time you crave a comforting Asian-inspired bowl.
Ingredients
Chicken and Vegetables
- 1½ lbs boneless skinless chicken thighs, cubed
- 2 tablespoons vegetable oil
- 3 cups cooked jasmine rice
- 1 cup shredded carrots
- 1 cup cucumber, sliced
- 1 cup steamed broccoli
- 2 green onions, sliced
- Sesame seeds, for garnish
Sauce
- 3 tablespoons soy sauce
- 2 tablespoons gochujang
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 2 garlic cloves, minced
- 1 teaspoon grated ginger
- 1 teaspoon sesame oil
Instructions
- Prepare the Sauce: In a bowl, whisk together the soy sauce, gochujang, honey, rice vinegar, minced garlic, grated ginger, and sesame oil until fully combined and smooth.
- Cook the Chicken: Heat the vegetable oil in a large skillet over medium-high heat. Add the cubed chicken thighs and cook, stirring occasionally, until golden brown and cooked through, about 7-10 minutes.
- Simmer with Sauce: Pour the prepared sauce over the cooked chicken in the skillet. Reduce the heat to medium and simmer for 3 to 4 minutes, stirring occasionally, until the sauce has thickened and evenly coats the chicken.
- Assemble Bowls: Divide the cooked jasmine rice evenly among four serving bowls. Top each bowl with the sauced chicken, shredded carrots, sliced cucumber, and steamed broccoli.
- Garnish and Serve: Sprinkle the sliced green onions and sesame seeds over each bowl. Serve warm and enjoy your flavorful Korean Chicken Bowls.
Notes
- You can adjust the amount of gochujang to suit your preferred spice level, adding more for extra heat or less for milder flavor.
- Kimchi is a fantastic side dish that pairs beautifully with these bowls for added authenticity and tang.
- For a gluten-free version, substitute tamari or a gluten-free soy sauce.
- Use jasmine rice or any preferred type of rice; cauliflower rice is a low-carb alternative.
- Make sure not to overcrowd the pan while cooking chicken to ensure even browning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean-Inspired
