Name: Korean Chicken Bowls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 4 boneless, skinless chicken breasts: The lean protein base for the bowls, providing a tender and juicy texture when marinated.; 3 tablespoons soy sauce: Adds umami and saltiness to the marinade.; 2 tablespoons sesame oil: Infuses the chicken with a deep, nutty flavor.; 1 tablespoon honey: Balances the salty and spicy components with a touch of sweetness.; 1 tablespoon rice vinegar: Provides acidity and helps tenderize the chicken.; 2 cloves garlic, minced: For a savory, aromatic element in the marinade.; 1 tablespoon freshly grated ginger: Adds warmth and a slight spiciness to the marinade.; 1 tablespoon gochujang (Korean chili paste): For a sweet and spicy kick (use less if you prefer less heat).; 1 teaspoon ground black pepper: To season the chicken.; 1 cup shredded carrots: Adds sweetness and crunch to the bowl.; 1 cucumber, thinly sliced: Adds freshness and a cool crunch to contrast with the spiciness of the chicken.; 1 red bell pepper, thinly sliced: For a pop of color and sweetness.; 1 small avocado, sliced: Adds creamy richness to balance the flavors.; 2 green onions, chopped: For a burst of freshness and color.; 1 tablespoon sesame seeds: For a crunchy garnish that adds nuttiness.; 2 cups cooked white or brown rice: The base of the bowl, providing fiber and filling substance.; 1 tablespoon rice vinegar: To lightly season and enhance the flavor of the rice.; 1 tablespoon gochugaru (Korean chili flakes): For extra heat and visual appeal.; A handful of fresh cilantro or parsley: For added freshness and color.

Ingredients

Scale

For the Chicken:

4 boneless, skinless chicken breasts: The lean protein base for the bowls, providing a tender and juicy texture when marinated.
3 tablespoons soy sauce: Adds umami and saltiness to the marinade.
2 tablespoons sesame oil: Infuses the chicken with a deep, nutty flavor.
1 tablespoon honey: Balances the salty and spicy components with a touch of sweetness.
1 tablespoon rice vinegar: Provides acidity and helps tenderize the chicken.
2 cloves garlic, minced: For a savory, aromatic element in the marinade.
1 tablespoon freshly grated ginger: Adds warmth and a slight spiciness to the marinade.
1 tablespoon gochujang (Korean chili paste): For a sweet and spicy kick (use less if you prefer less heat).
1 teaspoon ground black pepper: To season the chicken.

For the Vegetables:

1 cup shredded carrots: Adds sweetness and crunch to the bowl.
1 cucumber, thinly sliced: Adds freshness and a cool crunch to contrast with the spiciness of the chicken.
1 red bell pepper, thinly sliced: For a pop of color and sweetness.
1 small avocado, sliced: Adds creamy richness to balance the flavors.
2 green onions, chopped: For a burst of freshness and color.
1 tablespoon sesame seeds: For a crunchy garnish that adds nuttiness.

For the Rice:

2 cups cooked white or brown rice: The base of the bowl, providing fiber and filling substance.
1 tablespoon rice vinegar: To lightly season and enhance the flavor of the rice.

Optional Garnishes:

1 tablespoon gochugaru (Korean chili flakes): For extra heat and visual appeal.
A handful of fresh cilantro or parsley: For added freshness and color.

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Instructions

FIRST STEP: MARINATE THE CHICKEN

Prepare the Marinade: In a bowl, combine the soy sauce, sesame oil, honey, rice vinegar, minced garlic, grated ginger, gochujang, and black pepper. Stir until everything is well mixed.
Marinate the Chicken: Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over the chicken. Seal the bag or cover the dish and let the chicken marinate in the refrigerator for at least 30 minutes, preferably 1-2 hours for deeper flavor.

SECOND STEP: COOK THE CHICKEN

Cook the Chicken: Heat a grill pan or skillet over medium heat. Remove the chicken from the marinade, letting any excess liquid drip off. Cook the chicken for about 6-7 minutes per side or until the internal temperature reaches 165°F (74°C). The chicken should be golden brown on the outside and cooked through.
Rest the Chicken: Remove the chicken from the pan and let it rest for 5 minutes before slicing it into thin strips.

THIRD STEP: PREPARE THE RICE

Cook the Rice: If you haven’t already, cook the rice according to package instructions. For extra flavor, stir in 1 tablespoon of rice vinegar to the rice while it’s still warm.

FOURTH STEP: ASSEMBLE THE BOWLS

Prepare the Vegetables: While the chicken is cooking, prepare the vegetables. Slice the cucumber, bell pepper, and avocado, and shred the carrots. Set them aside in separate bowls for easy assembly.
Assemble the Bowls: In each bowl, start with a base of rice. Add a few slices of chicken on top of the rice, followed by the shredded carrots, cucumber slices, red bell pepper slices, and avocado.
Garnish the Bowls: Sprinkle the bowls with sesame seeds, green onions, and a sprinkle of gochugaru (Korean chili flakes) for extra heat, if desired.
Serve: Your Korean Chicken Bowls are ready to serve! Optionally, garnish with fresh cilantro or parsley for a burst of color and freshness.

Prep Time: 15minutes
Cook Time: 30minutes

Nutrition

Serving Size: 4
Calories: 500
Fat: 20g
Carbohydrates: 45g
Protein: 40g