Print

Korean Chicken Rice Bowls Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Korean Chicken Rice Bowls recipe is a delicious, quick meal featuring juicy chicken in a sweet and spicy Korean-style sauce over fluffy rice, topped with fresh vegetables. Perfect for a healthy and satisfying dinner option!

Ingredients

Scale

  • 1 lb boneless skinless chicken thighs, cut into bite-sized pieces

  • 2 tbsp soy sauce

  • 1 tbsp gochujang (Korean chili paste)

  • 1 tbsp sesame oil

  • 1 tbsp honey

  • 2 garlic cloves, minced

  • 1 tsp grated ginger

  • 2 cups cooked white rice

  • 1 cup shredded carrots

  • 1 cup sliced cucumber

  • 2 green onions, chopped

  • Sesame seeds, for garnish

Instructions

  • In a bowl, whisk together soy sauce, gochujang, sesame oil, honey, garlic, and ginger.

  • Add chicken to the marinade and let sit for at least 15 minutes.

  • Heat a skillet over medium-high heat and cook marinated chicken until cooked through, about 8–10 minutes.

  • Divide cooked rice into bowls and top with cooked chicken, carrots, cucumber, and green onions.

 

  • Garnish with sesame seeds and serve immediately.

Notes

You can substitute chicken thighs with chicken breast or tofu for a leaner or vegetarian version. Adjust gochujang to your spice preference.

Nutrition

Find it online: https://emiliarecipes.com/korean-chicken-rice-bowls-recipe/