Korean BBQ Chicken Bowls (Printable Version)
Tender chicken and stir-fried veggies topped with creamy, spicy gochujang sauce for a vibrant, flavorful meal bowl.
# Ingredients:
→ Protein
01 -
300 grams chicken breast, sliced
→ Rice Base
02 -
200 grams cooked rice (white, brown, or cauliflower rice)
→ Vegetables
03 -
100 grams mixed vegetables (bell peppers, carrots, broccoli)
04 -
2 tablespoons chopped green onions
→ Sauce
05 -
2 tablespoons soy sauce (or tamari for gluten-free)
06 -
1 tablespoon sesame oil
07 -
2 tablespoons gochujang (Korean chili paste)
08 -
60 milliliters heavy cream (or coconut cream for dairy-free)
09 -
1 tablespoon honey (or maple syrup for vegan option)
→ Garnish
10 -
1 teaspoon sesame seeds
# Steps:
01 -
Combine sliced chicken breast with soy sauce and sesame oil in a bowl. Mix well to coat all pieces. Allow to marinate for 30 minutes at room temperature or at least 15 minutes if short on time.
02 -
Heat a non-stick skillet over medium heat and add a splash of sesame oil. Cook the marinated chicken for 5 to 7 minutes, stirring occasionally, until cooked through and golden brown.
03 -
In a separate bowl, whisk together gochujang, heavy cream, and honey until smooth. Adjust the amount of gochujang to your preferred spice level.
04 -
Add the mixed vegetables to the skillet with the chicken. Stir-fry for 3 to 4 minutes until the vegetables are tender-crisp and colorful.
05 -
Place a generous serving of cooked rice at the bottom of each bowl. Top with the cooked chicken and vegetables. Drizzle the gochujang cream sauce evenly over the contents. Garnish with chopped green onions and sesame seeds before serving.
# Notes:
01 -
Marinating the chicken enhances flavor significantly and can be done ahead to save time.
02 -
Frozen vegetables can be used directly, simply add them while cooking the chicken.
03 -
For a gluten-free dish, substitute soy sauce with tamari.
04 -
The gochujang cream sauce can be prepared in advance and refrigerated; stir well before use.