This Korean Inspired Gochujang Chicken Bowl is a vibrant, flavorful take on Healthy Chicken Bowls. You can easily whip up this dish for a quick weeknight meal that’s both satisfying and packed with nutrients. It’s a fantastic way to enjoy a taste of Korea right in your own kitchen.
Key Ingredients & Substitutions
- Chicken: Use boneless, skinless chicken thighs for juiciness, or chicken breast for a leaner option.
- Gochujang: This Korean chili paste is key; for less spice, use a milder brand or reduce the amount.
- Veggies: Broccoli, carrots, and bell peppers add crunch and nutrition. Feel free to use other quick-cooking vegetables like snap peas or zucchini.
- Rice: Brown rice is recommended for Healthy Chicken Bowls, but white rice or quinoa works too.
Ingredients
For the Gochujang Chicken:
- 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon soy sauce or tamari
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1/2 inch fresh ginger, grated
For the Bowl:
- 2 cups cooked brown rice
- 1 cup broccoli florets
- 1/2 cup shredded carrots
- 1/2 red bell pepper, thinly sliced
- 1 green onion, sliced, for garnish
- Sesame seeds, for garnish (optional)
How Much Time Will You Need?
- Total Time: 30 minutes
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Servings: 2
- Tools Needed: Large skillet, mixing bowl
Step-by-Step Instructions
1. Marinate the Chicken
In a medium bowl, combine the gochujang, soy sauce, rice vinegar, honey, sesame oil, minced garlic, and grated ginger. Add the chicken pieces and toss to coat thoroughly. Let it marinate for at least 10 minutes while you prepare the vegetables.
2. Cook the Chicken
Heat a large skillet over medium-high heat. Add the marinated chicken and cook for 6-8 minutes, stirring occasionally, until the chicken is cooked through and slightly caramelized. Remove the chicken from the skillet and set aside.
3. Sauté the Vegetables
In the same skillet, add the broccoli florets, shredded carrots, and sliced red bell pepper. Cook for 5-7 minutes, stirring frequently, until the vegetables are tender-crisp. You can add a splash of water if they start to stick.
4. Assemble Your Bowls
Divide the cooked brown rice between two serving bowls. Top each with the cooked gochujang chicken and sautéed vegetables. Garnish with sliced green onion and a sprinkle of sesame seeds if desired.
Variation Ideas
- Add a fried or soft-boiled egg on top for extra protein.
- Include kimchi for a fermented, tangy kick.
- Swap brown rice for cauliflower rice for a lower-carb option, maintaining the healthy chicken bowls theme.
- Sprinkle with chopped peanuts for added crunch.
Storage Instructions
You can store leftover Korean Inspired Gochujang Chicken Bowls in an airtight container in the refrigerator for up to 3 days. To reheat, microwave on medium power until warmed through, or gently warm in a skillet. It’s best to keep components separate if possible to maintain freshness.
Frequently Asked Questions (FAQ)
Can you make this recipe less spicy?
Yes, reduce the amount of gochujang to 1 tablespoon or use a milder brand.
What kind of rice is best for these Healthy Chicken Bowls?
Brown rice is recommended for its fiber content, but white rice or quinoa also works well.
Can you prepare this ahead of time?
You can marinate the chicken for up to 24 hours in advance. Cooked components store well and can be assembled just before eating.
Are there other vegetables you can use?
Certainly! Try snap peas, zucchini, mushrooms, or spinach.
Is this recipe gluten-free?
Ensure you use tamari instead of soy sauce to make this recipe gluten-free.
How do you make the chicken extra crispy?
For crispier chicken, cook it in a single layer without overcrowding the pan. You can also finish it under the broiler for a minute or two.