Description
These Sweet and Spicy Gochujang Chicken Bowls are a delicious Korean-inspired meal featuring tender marinated chicken, jasmine rice, fresh vegetables, and a flavorful gochujang sauce. Perfect for a quick and satisfying dinner!
Ingredients
Scale
Main Dish:
- 1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tablespoons gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon vegetable oil (for cooking)
For the Bowls:
- 2 cups cooked jasmine or brown rice
- 1 cup shredded carrots
- 1 cup cucumber, thinly sliced
- 1 cup steamed broccoli or sautéed greens
- 2 green onions, sliced
- 1 tablespoon toasted sesame seeds
- Optional toppings: fried egg, kimchi, pickled radish
Instructions
- Marinate the Chicken: In a medium bowl, whisk together gochujang, soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Add the chicken pieces and toss to coat. Marinate for at least 20 minutes.
- Cook the Chicken: Heat vegetable oil in a skillet over medium-high heat. Cook the marinated chicken until caramelized and cooked through, about 5-7 minutes.
- Assemble the Bowls: Divide rice among serving bowls. Top with cooked chicken, carrots, cucumber, broccoli or greens, and desired toppings. Garnish with green onions and sesame seeds. Serve warm.
Notes
- Adjust spice level by altering the amount of gochujang.
- Great for meal prep; store components separately and assemble when ready to eat.
- Rice can be substituted with quinoa or cauliflower rice for a lower-carb option.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 9g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 110mg
