Description
A quick and easy recipe featuring tender chicken, bold Korean BBQ flavors, and fresh veggies, perfect for lunch, dinner, or meal prep.
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs
- 1/4 cup soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons brown sugar
- 2 teaspoons minced garlic
- 1 teaspoon grated ginger
- 1 tablespoon gochujang (Korean chili paste)
- 2 cups cooked jasmine rice
- 1 cup sliced cucumbers
- 1 cup shredded carrots
- 1 cup steamed broccoli
- 1/2 cup kimchi
- 2 tablespoons chopped green onions
- 1 tablespoon toasted sesame seeds
Instructions
- Prepare the marinade by combining soy sauce, sesame oil, brown sugar, minced garlic, grated ginger, and gochujang in a mixing bowl.
- Add chicken thighs to the marinade, toss to coat evenly, cover, and refrigerate for at least 30 minutes or up to 2 hours.
- Cook jasmine rice according to package instructions, fluff with a fork, and keep warm.
- Slice cucumbers thinly, shred carrots, and steam broccoli until tender but crisp. Set aside.
- Heat a large skillet over medium-high heat, add oil, and cook marinated chicken for 5-7 minutes per side until fully cooked and caramelized. Let rest for 5 minutes before slicing into bite-sized pieces.
- Divide cooked rice into bowls. Top with sliced chicken, cucumbers, carrots, broccoli, and kimchi. Garnish with green onions and toasted sesame seeds.
- Serve immediately and enjoy.
Notes
[‘Cook chicken in batches to avoid overcrowding the pan.’, ‘Adjust the spice level by adding more or less gochujang.’, ‘Use fresh garlic and ginger for better flavor.’, ‘Marinate chicken overnight for deeper flavor.’, ‘Use chicken thighs for juicier meat or pound chicken breasts for even cooking.’]
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8
- Sodium: 800
- Fat: 15
- Saturated Fat: 3
- Carbohydrates: 35
- Fiber: 3
- Protein: 30
Keywords: Korean BBQ, chicken bowls, easy dinner, meal prep, healthy recipe