Description
Enjoy the vibrant flavors of Korean cuisine with these juicy BBQ chicken bowls, packed with 35g of protein per serving.
Ingredients
Scale
- 1.5 lbs Boneless, Skinless Chicken Thighs (cut into bite-sized pieces)
- 1/4 cup Soy Sauce (or tamari for gluten-free)
- 2 tbsp Honey (or maple syrup)
- 1 tbsp Toasted Sesame Oil
- 3 cloves Garlic (freshly minced)
- 1 tbsp Fresh Ginger (grated)
- 1 tbsp Rice Vinegar
- 1 tsp Black Pepper
- 1/4 cup Mayonnaise
- 2 tbsp Gochujang (Korean Chili Paste)
- 1 tbsp Rice Vinegar
- 1 clove Garlic (minced)
- 1–2 tbsp Water (to achieve drizzle consistency)
- 4 cups Cooked Jasmine Rice
- 1 cup Shredded Carrots
- 1 cup Julienned Cucumber
- 1 cup Shelled Edamame
- 1/4 cup Green Onions (thinly sliced)
- 2 tbsp Sesame Seeds (toasted)
Instructions
- Combine soy sauce, honey, sesame oil, minced garlic, grated ginger, rice vinegar, and black pepper to create the marinade.
- Add the chicken pieces to the marinade and let it marinate for at least 15 minutes.
- Heat a non-stick skillet over medium-high heat and cook the marinated chicken for about 15 minutes until fully cooked.
- Mix mayonnaise, gochujang, rice vinegar, minced garlic, and water in a small bowl to prepare the drizzle.
- Assemble the bowls by placing cooked jasmine rice at the bottom, topping with chicken and arranging vegetables.
- Drizzle the gochujang sauce over everything, and garnish with green onions and sesame seeds.
Notes
Marinating the chicken longer enhances flavor; use fresh ingredients for the best results.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 10g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 100mg