GOCHUJANG Chicken Rice Bowl In 15 Minutes!

gochujang

🥗Healthier: sriracha

💰Cheaper: red pepper flakes

Sriracha offers a similar heat with fewer calories.

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: tofu

Tofu provides a plant-based option that is more affordable.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free while coconut aminos is lower in sodium.

honey

🥗Healthier: maple syrup

💰Cheaper: brown sugar

Maple syrup is a natural sweetener, while brown sugar is more economical.

Prepare ingredients: 300 grams of boneless skinless chicken breast and 300 grams of chicken thighs.

Pop the chicken in the freezer to make it easier to mince later.

Thinly slice green onions, separating the whites from the greens.

Finely dice a quarter of an onion.

Smash and finely chop 5 cloves of garlic.

Grate about one teaspoon of ginger.

Thinly slice some chili peppers for color.

In a small container, mix 2 tablespoons of curry and chili pepper flakes, 3 tablespoons of gochujang, 1 tablespoon of soy sauce, 1.5 tablespoons of oyster sauce, 1.5 tablespoons of sugar, and 2 tablespoons of mirin to make the sauce.

In another small bowl, combine 1 tablespoon of curry and chili pepper flakes, 1.5 tablespoons of vinegar, 1 tablespoon of sugar, 1 tablespoon of toasted sesame oil, 0.5 tablespoons of toasted sesame seeds, and 1 teaspoon of fish sauce for the dressing.

Take the chicken from the freezer and finely mince it.

In a wok or pan, heat 2 tablespoons of oil over high heat.

Add the minced chicken to the pan, spreading it out and leaving it for about 2 minutes until browned on the bottom.

Flip the chicken and stir-fry for about 4 minutes until cooked and most liquid has evaporated.

Add the white parts of the green onions, diced onion, garlic, and ginger to the pan, stirring for about 2 minutes until fragrant.

Pour in the sauce and stir for about 2 more minutes, tasting and adding salt as needed.

Turn off the heat and add the remaining green onions, chili peppers, black pepper, and 1 tablespoon of toasted sesame oil, mixing well.

Tear chicory into bite-sized pieces and toss with the dressing gently to avoid bruising the greens.

Assemble the dish by placing rice on a serving plate, topping with the chicken stir-fry and salad, and finishing with a soft boiled egg and toasted sesame seeds.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens