Description
Savor the vibrant flavors of Korean BBQ with this easy Chicken Bowl recipe, packed with marinated chicken, fresh vegetables, and comforting rice.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 1/4 cup low-sodium soy sauce
- 3 tbsp gochujang
- 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
- 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
- Prepare the Marinade: In a medium bowl, whisk together the gochujang, low-sodium soy sauce, sesame oil, brown sugar, minced garlic, grated ginger, and rice vinegar until you achieve a smooth consistency.
- Marinate the Chicken: Cut the chicken thighs into bite-sized pieces and add them to the marinade. Toss to ensure every piece is coated. Cover and refrigerate for at least 30 minutes or up to 4 hours.
- Cook the Chicken: Heat a large skillet over medium-high heat. Once hot, add the marinated chicken in a single layer. Cook for 3-4 minutes per side until cooked through.
- Assemble the Bowls: Divide the cooked rice among four bowls. Top each bowl with the Korean BBQ chicken, and arrange the cucumber slices, carrots, edamame, and kimchi around the chicken. Sprinkle with sesame seeds and sliced green onions.
Notes
Marinate chicken for a minimum of 30 minutes; longer is better. Customize with seasonal vegetables.
Nutrition
- Serving Size: 1 serving
- Calories: 560
- Sugar: 8g
- Sodium: 850mg
- Fat: 14g
- Saturated Fat: 3.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 83g
- Fiber: 6g
- Protein: 34g
- Cholesterol: 105mg