Description
Korean BBQ Chicken Rice Bowls combine tender chicken coated in a sweet and savory Korean-style barbecue sauce with fluffy jasmine rice, fresh vegetables, and flavorful toppings. This high-protein dinner is quick, balanced, and perfect for weeknight meals or healthy meal prep.
Ingredients
- 500 g chicken thighs or chicken breast, cut into bite-sized pieces
- 1/4 cup soy sauce
- 2 tablespoons honey or brown sugar
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon gochujang (optional)
- 1 tablespoon olive oil
- 3 cups cooked jasmine rice
- 1 cup shredded carrots
- 1 cup cucumber, sliced
- 1 large avocado, sliced
- 3 tablespoons green onions, sliced
- 1 tablespoon sesame seeds
- 1/2 cup kimchi (optional)
Instructions
1. Rinse jasmine rice under cold water until the water runs clear. Cook rice according to package instructions until fluffy.
2. In a bowl combine soy sauce, honey or brown sugar, minced garlic, grated ginger, sesame oil, rice vinegar, and gochujang if using.
3. Cut chicken into bite-sized pieces and place in a bowl.
4. Pour half of the prepared sauce over the chicken and toss to coat. Let it marinate for about 10 to 15 minutes.
5. Heat olive oil in a large skillet over medium-high heat.
6. Add marinated chicken in a single layer and cook for 3 to 4 minutes without stirring until lightly browned.
7. Flip the chicken pieces and cook another 3 to 4 minutes until nearly cooked through.
8. Pour the remaining Korean BBQ sauce into the skillet and reduce heat slightly.
9. Stir the chicken and allow the sauce to simmer for about 3 minutes until it thickens and coats the chicken.
10. Prepare vegetables by slicing cucumber, shredding carrots, and slicing avocado.
11. Add warm rice to serving bowls.
12. Top with Korean BBQ chicken and spoon extra sauce over the rice.
13. Arrange carrots, cucumber, avocado, and kimchi around the bowl.
14. Finish with sesame seeds and green onions before serving.
Notes
- Cut chicken pieces evenly to ensure they cook at the same rate.
- Let the chicken brown before adding the sauce for better caramelization.
- Add a soft-boiled egg for extra protein and richness.
- Store chicken and rice in airtight containers for up to 4 days.
- Reheat with a splash of water to keep the rice fluffy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 10g
- Sodium: 820mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 95mg