Korean Bulgogi Bowls

Savory marinated chicken stir-fried and served over fluffy jasmine rice with tender-crisp broccoli and spicy kimchi.

• Prep: 25 min
• Cook: 20 min
• Total: 45 min
• Servings: 4
• Cuisine: Korean
• Difficulty: Medium
• Cost: $3.32/serving

Dietary

• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein

Tags

• fresh
• savory
• stir-fry

Ingredients

• 1.5 pound chicken thighs (boneless, skinless)
• 0.25 cup low-sodium soy sauce
• 2 tablespoon brown sugar
• 1 tablespoon sesame oil
• 1 tablespoon fresh ginger (grated)
• 2 clove garlic (minced)
• 0.5 teaspoon black pepper
• 2 cup jasmine rice (uncooked)
• 3 cup water
• 1 pound broccoli florets
• 1 tablespoon vegetable oil
• 0.25 cup kimchi
• 2 tablespoon sesame seeds

Instructions

1. Slice chicken thighs into thin strips. In a medium bowl, combine soy sauce, brown sugar, sesame oil, ginger, minced garlic, and black pepper. Add chicken and marinate for at least 15 minutes, or up to 30 minutes for deeper flavor.
2. While chicken marinates, rinse jasmine rice thoroughly under cold water. Combine rice and water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
3. Heat vegetable oil in a large skillet or wok over medium-high heat. Add broccoli florets and stir-fry for 3-5 minutes until tender-crisp. Remove broccoli from skillet and set aside.
4. Add marinated chicken to the same skillet in a single layer (you may need to do this in batches to avoid overcrowding). Cook for 3-5 minutes per side, until browned and cooked through. Return broccoli to the skillet and toss with chicken for 1 minute to combine.
5. Serve bulgogi and broccoli over jasmine rice. Top with kimchi and sprinkle with sesame seeds, if desired.

Notes

Marinating the chicken longer will enhance the flavor. Leftovers are great for lunch the next day.

Nutrition (per serving)

• Calories: 580
• Protein: 45.2 g
• Carbohydrates: 57.5 g
• Fat: 19.3 g
• Fiber: 4.1 g
• Sodium: 750 mg
• Saturated Fat: 4.2 g
• Sugar: 12.3 g
• Cholesterol: 155 mg