Name: Korean BBQ Chicken Rice Bowls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 lbs boneless skinless chicken breasts or thighs; 1/2 cup soy sauce; 1/3 tbsp honey; 1/4 cup gochujang or sriracha; 1/4 cup rice vinegar; 3 tbsp avocado oil; 2 tbsp sesame oil; 6 cloves garlic, minced; 1.5 tbsp ginger, peeled and grated; 4 to 6 cups cooked brown rice or white rice; 1 large crown broccoli, chopped into florets; 2 to 4 cups shredded cabbage; 1 bunch green onion, chopped; 1 tbsp sesame seeds ((optional))

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There’s something incredibly satisfying about a warm bowl of Korean BBQ Chicken Rice Bowls. It’s a dish that perfectly balances savory, spicy, and sweet notes with the wholesome goodness of rice and veggies. With tender chicken marinated in a delicious sauce, crisp vegetables, and a hint of sesame, this meal is sure to become a staple in your weekly rotation. Not only is it easy to make, but it also packs a punch of flavor that will have your taste buds dancing. Let’s dive into creating this delightful dish!

Why You’ll Keep Making It

Korean BBQ Chicken Rice Bowls are the epitome of a one-bowl meal that’s not only satisfying but also customizable. The marinade is versatile, allowing you to swap in different proteins or tweak the heat to your liking. Plus, it’s a great way to sneak in some veggies, making it a balanced meal. Whether you’re meal prepping for the week or whipping up a quick dinner, this recipe is a winner every time.

Ingredient Checklist

2 lbs boneless skinless chicken breasts or thighs
1/2 cup soy sauce
1/3 tbsp honey
1/4 cup gochujang or 2 tbsp sriracha
1/4 cup rice vinegar
3 tbsp avocado oil
2 tbsp sesame oil
6 cloves garlic, minced
1.5 tbsp ginger, peeled and grated
4 to 6 cups cooked brown rice or white rice
1 large crown broccoli, chopped into florets
2 to 4 cups shredded cabbage
1 bunch green onion, chopped
1 tbsp sesame seeds (optional)

What You’ll Need (Gear)

Mixing Bowl: For marinating the chicken.
Skillet or Grill Pan: To cook the chicken and vegetables.
Rice Cooker: For perfectly cooked rice (optional).
Serving Bowls: To assemble your delicious rice bowls.

Mastering Korean BBQ Chicken Rice Bowls: How-To

Step 1: Prepare the Marinade

In a mixing bowl, combine the soy sauce, honey, gochujang (or sriracha), rice vinegar, avocado oil, sesame oil, minced garlic, and grated ginger. Whisk together until well combined.

Step 2: Marinate the Chicken

Add the boneless skinless chicken breasts or thighs to the marinade. Ensure each piece is well coated. Cover and refrigerate for at least 30 minutes or up to overnight for maximum flavor.

Step 3: Cook the Chicken

Heat a skillet or grill pan over medium-high heat. Remove the chicken from the marinade (discard any leftover marinade) and cook for about 6-7 minutes on each side, or until the chicken is cooked through and has a nice char. Use a meat thermometer to check for doneness; the internal temperature should reach 165°F.

Step 4: Steam the Broccoli

While the chicken is cooking, steam the broccoli florets until they are bright green and tender, about 4-5 minutes. You can also sauté them in a little sesame oil for added flavor.

Step 5: Prepare the Rice

If you haven’t already, cook your rice according to package instructions. Brown rice adds a nutty flavor, while white rice offers a softer texture.

Step 6: Assemble the Bowls

In serving bowls, layer the cooked rice, sliced chicken, steamed broccoli, and shredded cabbage. Top with chopped green onions and sprinkle sesame seeds if using.

Seasonal Ingredient Swaps

Vegetables: Swap out broccoli for snap peas or bell peppers in the spring and summer.
Rice: Use quinoa or cauliflower rice for a low-carb option.
Protein: Try using tofu or shrimp for a different twist.
Spice Level: Adjust the amount of gochujang or sriracha based on your heat preference.

What Not to Do

Don’t skip marinating the chicken; it’s crucial for flavor.
Avoid overcooking the chicken to ensure it remains juicy and tender.
Do not use too much salt in addition to soy sauce; the marinade is already salty.
Don’t forget to discard leftover marinade that has been in contact with raw chicken.

Storage & Reheat Guide

Leftover Korean BBQ Chicken Rice Bowls can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave on a low setting until warmed through, or heat on the stovetop in a skillet. If the rice has dried out, add a splash of water to bring it back to life.

Troubleshooting Q&A

What if my chicken is dry?

Dry chicken is often a result of overcooking. Make sure to use a meat thermometer to check for doneness and remove the chicken from heat as soon as it reaches 165°F.

Can I use frozen chicken for this recipe?

Yes, but it’s best to thaw the chicken beforehand for more even marinating and cooking.

What if I can’t find gochujang?

If gochujang isn’t available, you can substitute with sriracha or a mix of chili paste and miso for a similar flavor profile.

How do I make this dish vegetarian?

Substitute the chicken with firm tofu or tempeh, and marinate them the same way. This will give you a delicious vegetarian option while still keeping the essence of Korean BBQ.

Make It Tonight

Now that you have all the tips and tricks to create your very own Korean BBQ Chicken Rice Bowls, it’s time to gather your ingredients and get cooking! This dish is not only a feast for the palate but also a visually stunning meal that is sure to impress your family or guests. Enjoy the delightful flavors and the satisfaction of a homemade meal that comes together effortlessly. Happy cooking!