Korean 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
Find it online: https://homecookedliving.com/korean-chicken-bowls/
