Description
A flavorful and colorful dish featuring tender marinated chicken, fresh veggies, and fluffy rice – perfect for a busy weeknight dinner!
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 the 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. Toss to coat the chicken completely, cover, and refrigerate for at least 30 minutes.
- Heat a large skillet over medium-high heat. Once hot, add the chicken in a single layer, cooking for about 3-4 minutes per side.
- Divide the cooked rice among four bowls. Top each bowl with the Korean BBQ chicken, then arrange the cucumber, carrots, edamame, and kimchi around the chicken.
- Finish each bowl with a sprinkle of sesame seeds and sliced green onions for garnish.
Notes
Experiment with different toppings and veggies based on your preference!
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 9g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Korean BBQ, Chicken, Bowl meal, Quick dinner, Family meal