Spicy Korean Chicken and Rice Bowls

Korean-inspired chicken bowls with a spicy gochujang sauce, served over rice with fresh veggies.

Ingredients

• 1.5 lb Boneless, Skinless Chicken Breast
• 2 tbsp Gochujang (Korean chili paste)
• 2 tbsp Soy Sauce
• 3 cloves, minced Garlic
• 1 tbsp, grated Ginger
• 1 tbsp Sesame Oil
• 1 tbsp Brown Sugar
• 3 cups Cooked Rice
• 1 cup Carrots
• 1 cup Spinach
• 2, sliced Green Onions

Instructions

1. Cut chicken into small, bite-sized pieces.
2. In a bowl, mix gochujang, soy sauce, garlic, ginger, sesame oil, and brown sugar.
3. Marinate chicken in the sauce for at least 30 minutes (or up to a few hours in the refrigerator).
4. Heat 1 tbsp oil in a skillet over medium-high heat. Stir-fry chicken until cooked through and slightly caramelized, about 6-8 minutes.
5. Serve over cooked rice with shredded carrots, spinach, and sliced green onions.
6. Optional: Top with a fried egg for added richness.

Cuisine: Korean

Suitability:

Prep Time: 20 mins

Cook Time: 25 mins

Serving Size: 3

Meal Type: dinner