Korean BBQ Chicken Bowls

Why make this recipe

Korean BBQ Chicken Bowls are a delicious and easy meal option. This dish combines tender chicken, fresh vegetables, and a tasty sauce, served over rice. It’s perfect for a quick weeknight dinner or a meal prep option. You will enjoy the sweet and spicy flavors that make this dish special and satisfying.

How to make Korean BBQ Chicken Bowls

Ingredients:

• 2 cups cooked rice
• 1 lb chicken breast, diced
• 1 cup bell peppers, sliced
• 1 cup broccoli florets
• 1 carrot, julienned
• 2 tablespoons vegetable oil
• 2 tablespoons gochujang (Korean chili paste)
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon honey or sugar
• Green onions, sliced (for garnish)
• Sesame seeds (for garnish)

Directions:

1. In a large skillet, heat vegetable oil over medium-high heat. Add the diced chicken and cook until browned and cooked through, about 5-7 minutes.
2. Add the sliced bell peppers, broccoli, and carrot to the skillet. Sauté for another 5 minutes until the vegetables are tender but still crisp.
3. In a small bowl, whisk together gochujang, soy sauce, sesame oil, and honey or sugar.
4. Pour the sauce over the chicken and veggies, stirring to combine and heat through for another 1-2 minutes.
5. Serve the chicken and veggies over cooked rice, garnished with sliced green onions and sesame seeds. Enjoy your flavorful meal!

How to serve Korean BBQ Chicken Bowls

Serve Korean BBQ Chicken Bowls hot. Place a generous portion of cooked rice in a bowl, then add the chicken and vegetable mix on top. Finish with sliced green onions and a sprinkle of sesame seeds for added crunch and flavor. This dish pairs well with a side of kimchi or a simple cucumber salad.

How to store Korean BBQ Chicken Bowls

To store leftovers, allow the chicken bowls to cool completely. Then, place them in an airtight container and refrigerate. They can last for up to 3 days. When ready to eat, simply reheat in the microwave until warmed through.

Tips to make Korean BBQ Chicken Bowls

• For extra flavor, marinate the chicken in the sauce for 30 minutes before cooking.
• Feel free to add any other vegetables you like, such as snap peas or zucchini.
• Adjust the amount of gochujang to control the spiciness to your liking.

Variation

If you want to make this dish vegetarian, you can substitute the chicken with tofu or tempeh. Use the same cooking method for a tasty plant-based option. You can also use quinoa instead of rice for a healthier grain choice.

FAQs

1. Can I use frozen chicken?
Yes, you can use frozen chicken. Just make sure it is fully thawed before dicing and cooking.

2. What if I can’t find gochujang?
If you cannot find gochujang, you can substitute with a mix of chili paste and a bit of sugar for sweetness, although it won’t have the exact same flavor.

3. Can I make this ahead of time?
Yes, you can make the chicken and veggies ahead of time and store them separately from the rice. Combine them before serving for a quick meal.

Korean BBQ Chicken Bowls

A delicious and easy meal combining tender chicken, fresh vegetables, and a tasty sauce over rice, perfect for a quick weeknight dinner.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Korean

Calories: 400

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 cups cooked rice Use white or brown rice
• 1 lb chicken breast, diced Can use frozen chicken if thawed
• 1 cup bell peppers, sliced Any color bell pepper works
• 1 cup broccoli florets Fresh or frozen, if using frozen, thaw first
• 1 medium carrot, julienned Adds color and crunch
• 2 tablespoons vegetable oil For cooking the chicken and vegetables

Sauce Ingredients

• 2 tablespoons gochujang (Korean chili paste) Adjust for spice level
• 2 tablespoons soy sauce Low sodium soy sauce can be used
• 1 tablespoon sesame oil For flavor
• 1 tablespoon honey or sugar Optional sweetness

Garnishes

• Green onions, sliced For garnish
• Sesame seeds For garnish

Method

 

Cooking Chicken and Vegetables

1. Heat vegetable oil over medium-high heat in a large skillet.
2. Add the diced chicken and cook until browned and cooked through, about 5-7 minutes.
3. Add the sliced bell peppers, broccoli, and carrot to the skillet and sauté for another 5 minutes until the vegetables are tender but still crisp.
4. In a small bowl, whisk together gochujang, soy sauce, sesame oil, and honey or sugar.
5. Pour the sauce over the chicken and veggies, stirring to combine and heat through for another 1-2 minutes.

Serving

1. Serve the chicken and veggies over the cooked rice.
2. Garnish with sliced green onions and sesame seeds.

Notes

For added flavor, marinate the chicken in the sauce for 30 minutes before cooking. This dish can be made vegetarian by substituting chicken with tofu or tempeh.