Description
A hearty and satisfying dish that combines marinated chicken thighs with fresh vegetables in a delicious bowl.
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
- In a medium bowl, whisk together gochujang, low-sodium soy sauce, sesame oil, brown sugar, minced garlic, grated ginger, and rice vinegar until smooth.
- Add the bite-sized chicken pieces to the marinade, ensuring each piece is coated. 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 per side until cooked through and caramelized.
- Prepare the rice according to package instructions if not pre-cooked.
- Divide the cooked rice among four bowls and top with the Korean BBQ chicken. Arrange cucumber, shredded carrots, cooked edamame, and optional kimchi around the chicken.
- Sprinkle with sesame seeds and sliced green onions before serving.
Notes
Try using grilled tofu or seitan instead of chicken for a vegetarian option. For extra flavor, marinate the chicken overnight.
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 12g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 150mg