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I sure do love a bowl that’s loaded with fresh, vibrant veggies! These Korean Chicken Bowls are fun to make, delicious to eat, and so nourishing. This recipe comes together surprisingly quickly, making it perfect for busy weeknights when you want something homemade without spending hours in the kitchen. The simple Korean-inspired sauce coats the chicken beautifully, and I made it extra saucy for drizzling over the rice. The fresh vegetables add the perfect texture and balance to the savory-sweet chicken and fluffy rice. Whether you’re meal prepping for the week or serving dinner for the family, these bowls are an easy meal you’ll find yourself making again and again!
Nutritional benefits of this recipe
- Coconut aminos are significantly healthier than soy sauce but tastes the same! It’s made by fermenting coconut palm sap with sea salt. There’s no processed wheat, MSG, etc, and it’s lower in sodium.
- Chicken is rich in tryptophan, which promotes serotonin. Also rich zinc, selenium, iron, and b-vitamins. Eating protein helps regulate cravings, hunger, blood sugar, weight, and energy.
- Garlic is naturally antimicrobial and antibacterial and is a great defense for the immune system.
- Ginger has anti-microbial benefits and is rich in antioxidants, helping balance your gut microbiome and manage free radicals. It helps reduce nausea, bloating, and intestinal gas. Promotes immune health.
Ingredients for Korean Chicken Nourish Bowls
Chicken breast – or you can use chicken thighs or tenders
Coconut aminos – a healthier alternative to soy sauce that tastes just as good!
Rice vinegar
Coconut sugar – as a healthy sweetener. You can sub with honey or pure maple syrup if desired.
White rice – I used jasmine
Garlic – fresh is a must!
Ginger – fresh is best here.
Arrowroot powder – to thicken the sauce.
For serving: lettuce, carrots, cucumber, kimchi (optional), sesame seeds
How to make Korean Chicken Nourish Bowls
- Make the rice according to package instructions, using broth for best flavor.
- Prep the lettuce, carrot, and cucumber.
- Mince the garlic and grate the ginger.
- Cut chicken into 1-1.5 inch pieces.
- Preheat a skillet to medium high heat with oil. Add the chicken in a single layer and cook for a few minutes, then flip and cook until no longer pink in the center. Remove onto a plate and set aside.
- Immediately put the garlic and ginger into the pan and sauté for 20-30 seconds. Then pour the coconut aminos and rice vinegar into the pan and deglaze the bottom. Whisk in the coconut sugar and arrowroot powder. Let it simmer for 2-3 minutes until it thickens slightly.
- Dump the cooked chicken into the sauce and simmer another minute or two. Remove from heat and let cool for a couple minutes – the sauce will thicken even more as it cools.
- To serve: Put bed of rice in a bowl and top with the Korean chicken (and some of the sauce at the bottom of the pan!), thinly sliced lettuce, carrots, and cucumber. Add kimchi and sesame seeds if desired. Enjoy!
Other recipes you’ll love
Korean Beef Bowls with Roasted Broccoli
Verse of the Day: “Even though I walk through the valley of the shadow of death, I will fear no evil, for you are with me; your rod and your staff, they comfort me.” – Psalm 23:4
PrintKorean Chicken Bowls
These Korean Chicken Bowls feature tender chicken coated in a savory garlic ginger sauce and served over fluffy rice with fresh vegetables. It’s easy to make and full of flavor, so they’re perfect for a quick weeknight dinner or meal-prep lunch.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Dinner, Lunch
- Cuisine: Asian
- Diet: Dairy-Free, Gluten-Free
Ingredients
Rice:
1 cup white rice (I used jasmine), rinsed
2 cups broth
Chicken:
1 Tbsp avocado oil or sesame oil
1.25 – 1.5 lbs chicken breast, cut into 1.5-inch pieces
5 large garlic cloves, minced
2-inch piece of fresh ginger, grated (1 Tbsp)
1/2 cup coconut aminos (healthy alternative to soy sauce)
2 Tbsp rice vinegar
3 Tbsp coconut sugar
2 tsp arrowroot powder
For serving:
1–2 cups thinly sliced / shredded lettuce
1 medium carrot, shredded
1/2 English cucumber, thinly sliced
Sesame seeds for garnish
Optional: Kimchi
Instructions
- Make the rice according to package instructions, using broth for best flavor.
- Prep the lettuce, carrot, and cucumber.
- Mince the garlic and grate the ginger.
- Cut chicken into 1-1.5 inch pieces.
- Preheat a skillet to medium high heat with oil. Add the chicken in a single layer and cook for a few minutes, then flip and cook until no longer pink in the center. Remove onto a plate and set aside.
- Immediately put the garlic and ginger into the pan and sauté for 20-30 seconds. Then pour the coconut aminos and rice vinegar into the pan and deglaze the bottom. Whisk in the coconut sugar and arrowroot powder. Let it simmer for 2-3 minutes until it thickens slightly.
- Dump the cooked chicken into the sauce and simmer another minute or two. Remove from heat and let cool for a couple minutes – the sauce will thicken even more as it cools.
- To serve: Put bed of rice in a bowl and top with the Korean chicken (and some of the sauce at the bottom of the pan!), thinly sliced lettuce, carrots, and cucumber. Add kimchi and sesame seeds if desired. Enjoy!
Nutrition
- Serving Size: 1/4 of dish (based on 1 1/2 lbs chicken breast)
- Calories: 498
- Fat: 9
- Carbohydrates: 59
- Fiber: 2
- Protein: 41
