Korean Dakgalbi Chicken Bowls

Tender stir-fried chicken breast and crisp vegetables coated in a savory, spicy gochujang glaze served over steamed jasmine rice.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 2
• Cuisine: Korean
• Difficulty: Easy
• Cost: $5.71/serving

Dietary

• High-Protein
• Dairy-Free
• Nut-Free
• Egg-Free
• Low-Saturated-Fat
• Low-Fat

Tags

• stir-fry
• quick
• spicy
• savory
• healthy

Ingredients

• 0.5 cup white rice (uncooked)
• 1 cup water
• 1 pound chicken breast (boneless, skinless, cut into 1/2-inch pieces)
• 1 tablespoon gochujang
• 1.5 tablespoon soy sauce (low-sodium)
• 1 teaspoon honey
• 1 teaspoon toasted sesame oil
• 3 clove garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 1 zucchini (medium, halved lengthwise and sliced 1/4-inch thick)
• 1 red bell pepper (medium, chopped)
• 3 green onions (sliced, whites and greens separated)
• 1 teaspoon vegetable oil
• 0.5 teaspoon sesame seeds (toasted)

Instructions

1. Combine 1/2 cup white rice and 1 cup water in a small saucepan. Bring to a boil over high heat, then cover with a tight-fitting lid, reduce heat to low, and simmer for 15 minutes until tender.
2. In a small bowl, whisk together gochujang, low-sodium soy sauce, honey, toasted sesame oil, minced garlic, and grated ginger until smooth.
3. Heat 1 teaspoon vegetable oil in a large nonstick skillet or wok over medium-high heat. Add the diced chicken breast and the white parts of the green onions, stir-frying for 4 minutes until the chicken is lightly browned.
4. Add the sliced zucchini and chopped red bell pepper to the skillet. Stir-fry for 3 minutes until the vegetables are crisp-tender and the chicken is fully cooked through.
5. Pour the gochujang sauce mixture into the skillet and toss vigorously for 1 to 2 minutes until the sauce bubbles, thickens, and evenly coats the chicken and vegetables.
6. Fluff the cooked rice with a fork and divide between 2 meal bowls. Spoon the spicy chicken and vegetable mixture over the rice, then garnish with the green onion tops and optional sesame seeds.

Notes

Packs easily for work or school lunches in airtight containers; keeps fresh in the refrigerator for up to 4 days.

Nutrition (per serving)

• Calories: 557
• Protein: 58 g
• Carbohydrates: 55.9 g
• Fat: 10.6 g
• Fiber: 5.3 g
• Sodium: 1071 mg
• Saturated Fat: 1.7 g
• Sugar: 12 g
• Cholesterol: 160 mg