Description
A flavorful and vibrant meal featuring marinated chicken, fresh veggies, and warm rice, inspired by traditional Korean BBQ.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs (cut into 1-inch pieces)
- 1/4 cup low-sodium soy sauce
- 3 tbsp gochujang (Korean chili paste)
- 2 tbsp brown sugar (packed)
- 1 tbsp sesame oil
- 3 cloves garlic (minced)
- 1 tsp fresh ginger (grated)
- 1 tsp rice vinegar
- 4 cups cooked rice (for serving)
- 1 cup cucumber (thinly sliced)
- 1 cup shredded carrots
- 1 cup cooked edamame (shelled)
- 1/2 cup kimchi (optional)
- 1 tbsp sesame seeds (for garnish)
- 2 tbsp green onions (sliced, for garnish)
Instructions
- Whisk together the gochujang, low-sodium soy sauce, sesame oil, brown sugar, minced garlic, grated ginger, and rice vinegar in a medium bowl until smooth.
- Add the bite-sized chicken pieces to the marinade and coat completely. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
- Heat a large skillet over medium-high heat and add the marinated chicken in a single layer. Cook for about 3-4 minutes on each side until cooked through.
- Divide the cooked rice among serving bowls and top with the cooked chicken, arranging cucumber, carrots, edamame, and kimchi around it.
- Garnish with sesame seeds and green onions before serving.
Notes
For added heat, increase the gochujang in the marinade. You can customize the bowls with your favorite veggies and toppings.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 100mg
Keywords: Korean BBQ, chicken bowls, easy dinner, weeknight meal, flavorful recipes