Korean Spicy Chicken Bowls

Succulent chicken breast and crisp vegetables coated in a vibrant gochujang sauce, served alongside fluffy white rice and tangy kimchi for an authentic Korean experience.

• Prep: 20 min
• Cook: 20 min
• Total: 40 min
• Servings: 2
• Cuisine: Korean
• Difficulty: Medium
• Cost: $4.49/serving

Dietary

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

Tags

• stir-fry
• quick
• spicy
• savory
• rich
• fresh

Ingredients

• 1 tablespoon olive oil
• 1 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
• 1 clove garlic (minced)
• 1 teaspoon fresh ginger (grated)
• 0.5 yellow onion (medium, thinly sliced)
• 1 green bell pepper (large, cored and thinly sliced)
• 0.5 cup matchstick carrots
• 2 tablespoon gochujang
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 1 teaspoon sesame oil
• 0.5 teaspoon white vinegar
• 1 cup white rice (uncooked)
• 1 cup water
• 0.5 cup kimchi (for serving)
• 2 green onions (sliced, for garnish)

Instructions

1. Prepare the sauce by whisking together gochujang, soy sauce, honey, sesame oil, and white vinegar in a small bowl. Set aside.
2. Heat olive oil in a large skillet or wok over medium-high heat. Add chicken breast pieces and cook for 5-7 minutes, until lightly browned and cooked through. Remove chicken from the skillet and set aside.
3. Add minced garlic, grated fresh ginger, sliced yellow onion, sliced green bell pepper, and matchstick carrots to the same skillet. Sauté for 5-7 minutes until vegetables are tender-crisp.
4. Return the cooked chicken to the skillet with the vegetables. Pour the prepared sauce over everything and toss to coat, cooking for 2-3 minutes until the sauce has thickened slightly and everything is well coated.
5. Meanwhile, combine white rice and water in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until water is absorbed and rice is tender. Remove from heat.
6. Divide the white rice, Korean spicy chicken, and kimchi into two serving bowls. Garnish with sliced green onions if desired.
7. Refrigerate one bowl for Saturday's meal.

Notes

Store individual portions in airtight containers for up to 3 days. Kimchi is best added right before serving, or stored separately.

Nutrition (per serving)

• Calories: 794
• Protein: 59.9 g
• Carbohydrates: 104 g
• Fat: 15.3 g
• Fiber: 6.9 g
• Sodium: 1451 mg
• Saturated Fat: 2.3 g
• Sugar: 21 g
• Cholesterol: 160 mg