Korean Bulgogi-Style Chicken Bowls

Name: Korean Bulgogi-Style Chicken Bowls
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: Korean
Ingredients: 2 pound chicken thighs (boneless, skinless); 0.5 cup soy sauce (low-sodium); 0.25 cup brown sugar (packed); 2 tablespoon sesame oil; 4 clove garlic (minced); 1 fresh ginger (grated); 1 teaspoon red pepper flakes; 0.25 cup chicken broth; 2 tablespoon cornstarch; 2 cup brown rice; 4 cup broccoli florets; 2 carrots (large, peeled, sliced into rounds); 2 tablespoon sesame seeds (for garnish); 1.5 cup kimchi (for serving)

Tender slow-cooked chicken coated in a savory, sweet, and spicy bulgogi-style sauce, served over fluffy brown rice with crisp steamed broccoli and carrots, and a side of kimchi.

Prep: 20 min
Cook: 45 min
Total: 1 hr 5 min
Servings: 6
Cuisine: Korean
Difficulty: Easy
Cost: $3.31/serving

Dietary

High-Fiber
Dairy-Free
Nut-Free
Egg-Free
High-Protein

Ingredients

2 pound chicken thighs (boneless, skinless)
0.5 cup soy sauce (low-sodium)
0.25 cup brown sugar (packed)
2 tablespoon sesame oil
4 clove garlic (minced)
1 fresh ginger (grated)
1 teaspoon red pepper flakes
0.25 cup chicken broth
2 tablespoon cornstarch
2 cup brown rice
4 cup broccoli florets
2 carrots (large, peeled, sliced into rounds)
2 tablespoon sesame seeds (for garnish)
1.5 cup kimchi (for serving)

Instructions

Combine soy sauce, brown sugar, sesame oil, minced garlic, grated fresh ginger, and red pepper flakes in a bowl. Whisk until the brown sugar is dissolved.
Place the boneless, skinless chicken thighs in the slow cooker. Pour the sauce mixture over the chicken.
Cook on low for 4-5 hours or on high for 2.5-3 hours, or until the chicken is easily shreddable.
About 30 minutes before serving, prepare the brown rice according to package directions.
In a small bowl, whisk together the chicken broth and cornstarch to create a slurry. Stir the slurry into the slow cooker. Continue cooking for another 15-20 minutes, or until the sauce has thickened.
While the sauce is thickening, steam the broccoli florets and sliced carrots until tender-crisp, about 5-7 minutes.
Shred the chicken thighs directly in the slow cooker with two forks, ensuring it's well coated in the sauce.
Serve the shredded chicken mixture over the cooked brown rice, topped with steamed broccoli florets and carrots. Garnish with sesame seeds and serve with kimchi on the side.

Notes

Leftovers reheat beautifully in the microwave or on the stovetop. Store components separately for best results.

Nutrition (per serving)

Calories: 485
Protein: 34.2 g
Carbohydrates: 54.8 g
Fat: 14.1 g
Fiber: 8.3 g
Sodium: 890 mg
Saturated Fat: 2.9 g
Sugar: 12.5 g
Cholesterol: 75 mg