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Korean BBQ Chicken Bowls

A delightful mix of tender chicken, vibrant vegetables, and a flavorful sauce, perfect for a quick and healthy weeknight dinner.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Korean
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces chicken breasts, sliced Tender chicken for the protein base.
  • 1 cup cooked rice (white or brown) Serve as a base for the chicken and vegetables.
  • 1 cup mixed fresh vegetables (bell peppers, carrots, broccoli) Feel free to swap for your favorites.
Sauce Ingredients
  • 2 tablespoons gochujang paste Korean chili paste for heat and flavor.
  • 1 tablespoon soy sauce For umami flavor.
  • 1 tablespoon sesame oil Adds nuttiness to the dish.
  • 1 tablespoon honey or sugar Balances the spiciness.
  • 1 tablespoon rice vinegar For a touch of acidity.
Garnishes
  • to taste sesame seeds For garnish.
  • to taste green onions, chopped For garnish.

Method
 

Preparation
  1. In a bowl, mix gochujang, soy sauce, sesame oil, honey, and rice vinegar to make the sauce.
Cooking
  1. Heat a skillet over medium-high heat and add sliced chicken. Cook until browned and cooked through, about 5-7 minutes.
  2. Add mixed vegetables to the skillet and stir-fry for another 3-4 minutes until tender.
  3. Pour the sauce over the chicken and vegetables, stirring to coat everything evenly.
Serving
  1. Serve hot over cooked rice, garnished with sesame seeds and chopped green onions.

Notes

For extra flavor, let the chicken marinate in the sauce for at least 30 minutes before cooking. You can adjust the spiciness by adding more or less gochujang to the sauce according to your taste. This dish is also great when served with pickled vegetables or a cucumber salad.