Enjoy a flavorful and quick Korean-inspired chicken bowl perfect for weeknights. Packed with bold flavors and fresh toppings, it's a satisfying meal in minutes.
Ingredients
Marinade
1.5lbsboneless, skinless chicken thighs(cut into 1-inch pieces)
0.25cuplow-sodium soy sauce
3tbspgochujang Korean chili paste
2tbspbrown sugar(packed)
1tbspsesame oil
3clovesgarlic(minced)
1tspfresh ginger(grated)
1tsprice vinegar
For Serving
4cupscooked rice
1cupcucumber(thinly sliced)
1cupshredded carrots
1cupcooked edamame(shelled)
0.5cupkimchi(optional)
1tbspsesame seeds(for garnish)
2green onionssliced(for garnish)
Instructions
Whisk together gochujang, soy sauce, sesame oil, brown sugar, garlic, ginger, and rice vinegar to make the marinade.
Add chicken to the marinade, toss to coat, cover, and refrigerate for at least 30 minutes.
Cook chicken in a large skillet over medium-high heat for 3-4 minutes per side until cooked through and caramelized.
Divide rice into bowls, top with cooked chicken, and arrange vegetables around the chicken. Garnish with sesame seeds and green onions before serving.
Notes
Marinate the chicken for at least 30 minutes for best flavor. Feel free to customize toppings based on preference.