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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
Cook Time 15 minutes
Total Time 25 minutes
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.