Description
A quick recipe for a flavorful chicken bowl featuring a spicy and sweet gochujang sauce.
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1/2 cup gochujang (Korean chili paste)
- 2 tablespoons honey or maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced
- 2 cups cooked white rice
- 1 cup steamed broccoli florets
- 1/2 cup shredded carrots
- 2 green onions, sliced, for garnish
- 1 teaspoon sesame seeds, for garnish
Instructions
- In a bowl, mix the gochujang, honey, soy sauce, sesame oil, rice vinegar, ginger, and garlic to create the sauce.
- Toss the chicken pieces with half of the prepared sauce.
- Heat a skillet over medium-high heat. Add the sauced chicken and cook until browned and cooked through, about 6-8 minutes.
- While the chicken cooks, prepare the rice and steam the broccoli.
- Assemble the bowls: divide the cooked rice among serving bowls.
- Top the rice with the cooked gochujang chicken, steamed broccoli, and shredded carrots.
- Drizzle the remaining sauce over the chicken and vegetables.
- Garnish with sliced green onions and sesame seeds before serving.
Notes
- You can substitute chicken breast for thighs, but adjust cooking time slightly to prevent drying.
- For extra heat, add a pinch of gochugaru (Korean chili flakes) to the sauce.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 20
- Sodium: 950
- Fat: 18
- Saturated Fat: 3
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 3
- Protein: 45
- Cholesterol: 110
Keywords: gochujang, chicken bowl, korean food, spicy chicken, quick dinner, easy recipe