Korean BBQ Chicken Bowls
A quick and flavorful bowl combining chicken, vibrant vegetables, and a spicy-sweet gochujang sauce, perfect for weeknight dinners.
Ingredients
Main Ingredients
- 1 lb chicken breast, diced into bite-sized pieces Lean, quick to cook, and great for high protein meals.
- 2 cups mixed vegetables (bell peppers, carrots, broccoli) Vibrant, crunchy, and healthy.
Sauce Ingredients
- 2 tablespoons gochujang The fermented Korean chili paste that makes the flavor.
- 1 tablespoon soy sauce Adds savory depth and salt.
- 1 tablespoon sesame oil Fragrant, toasty, and essential for that nutty finish.
- 1 tablespoon honey Balances heat with sticky sweetness.
For Serving
- cooked rice or quinoa The canvas for everything; rice is classic, quinoa adds protein.
- green onions, sliced For garnish, adds fresh sharpness.
- sesame seeds For crunch and a pretty finish.
- optional: a squeeze of lime, extra chili flakes, or a fried egg For richness.
Instructions
Preparation
- Dice your chicken into uniform, bite-sized cubes.
- Slice bell peppers into strips, chop broccoli into small florets, and julienne the carrots.
Make the Sauce
- In a small bowl, whisk together gochujang, soy sauce, sesame oil, and honey.
- Taste and adjust as needed.
Cooking
- Heat a large pan over medium-high heat and add a splash of neutral oil.
- Add the chicken in a single layer and cook for about 6-8 minutes until browned and cooked through.
- Add the mixed vegetables and stir-fry for 5-7 minutes until tender-crisp.
- Pour the sauce over the chicken and vegetables and toss to coat evenly; cook for another 1-2 minutes.
Serving
- Serve over cooked rice or quinoa and garnish with sliced green onions and sesame seeds.
- Top with a fried egg if desired.
Notes
Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently to avoid overcooking the chicken.
Nutrition
Serving: 1gCalories: 550kcalCarbohydrates: 55gProtein: 30gFat: 18gSaturated Fat: 2gSodium: 700mgFiber: 5gSugar: 8g
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