Easy Korean BBQ Chicken Rice Bowl
A quick and flavorful dish combining tender chicken, fresh vegetables, and a savory Korean BBQ sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
- Diet: Gluten-Free (if using tamari)
Ingredients
- 1 pound Chicken Thighs
- 1/4 cup Low-Sodium Soy Sauce
- 2 tablespoons Gochujang
- 2 tablespoons Brown Sugar
- 1 tablespoon Sesame Oil
- 2 cloves Garlic, minced
- 1 tablespoon Fresh Ginger
- 1 tablespoon Rice Vinegar
- 2 cups Cooked Rice
- 1 cup Cucumber, sliced
- 1 cup Shredded Carrots
- 1 cup Cooked Edamame
- 1/2 cup Kimchi (optional)
- 1 tablespoon Sesame Seeds
- 2 tablespoons Green Onions, chopped
Instructions
- Prepare the Marinade: In a bowl, whisk together the soy sauce, gochujang, brown sugar, sesame oil, minced garlic, ginger, and rice vinegar until smooth.
- Marinate the Chicken: Cut the chicken thighs into bite-sized pieces. Add them to the marinade, coat thoroughly, and let them sit for about 10 minutes while you prepare the vegetables.
- Cook the Chicken: Heat a large skillet over medium-high heat. Once hot, add the marinated chicken and cook for about 8-10 minutes, stirring occasionally until the chicken is cooked through and slightly caramelized.
- Prepare the Rice: While the chicken cooks, warm your choice of cooked rice in a separate pot or microwave according to package instructions.
- Assemble the Bowls: Start with a base of rice in each bowl. Top with the cooked chicken, cucumber, shredded carrots, edamame, and an optional scoop of kimchi.
- Garnish and Serve: Sprinkle sesame seeds and chopped green onions over the top before serving. Enjoy your vibrant and delicious meal!
Notes
Don’t overcook the chicken for tenderness. Allow the chicken to marinate longer for enhanced flavor.