Description
This Korean Chicken Bowl is a delicious, protein-packed dish featuring tender chicken coated in a sweet, savory, and slightly spicy sauce served over rice with crisp veggies and a fried egg. A perfect balance of flavors and textures in every bite.
Ingredients
Units
Scale
- 1 lb boneless, skinless chicken thighs or breasts, diced
- 2 tbsp soy sauce
- 1 tbsp gochujang (Korean chili paste)
- 1 tbsp honey or brown sugar
- 1 tbsp sesame oil
- 1 clove garlic, minced
- 1 tsp fresh ginger, grated
- 1 tsp rice vinegar
- 2 cups cooked white or brown rice
- 1/2 cup shredded carrots
- 1/2 cup cucumber, sliced or julienned
- 1/4 cup kimchi (optional)
- 2 eggs (fried or soft boiled)
- 1 tsp sesame seeds (optional)
- Green onions, chopped (for garnish)
Instructions
- In a bowl, mix soy sauce, gochujang, honey, sesame oil, garlic, ginger, and rice vinegar. Add diced chicken and marinate for at least 15 minutes.
- Heat a non-stick skillet over medium-high heat. Add chicken and cook until browned and fully cooked through, about 7–9 minutes.
- While chicken cooks, prepare rice and veggies.
- Fry or soft boil the eggs to your liking.
- Assemble bowls: rice on the bottom, then top with cooked chicken, carrots, cucumber, and optional kimchi. Add an egg on top.
- Garnish with sesame seeds and green onions. Serve warm.
Notes
- Swap chicken for tofu for a vegetarian version.
- Use cauliflower rice for a low-carb option.
- Add sautéed spinach or bean sprouts for more traditional Korean-style veggies.
Nutrition
- Calories: 480
- Sugar: 10g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 180mg
