Spicy Gochujang Chicken Bowl Recipe for EASY High Protein Meals

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.

Chop 20 g of paprika into small chunks and set aside.

Cut 15 g of carrots into thin b-size pieces.

Prepare a small bit of cilantro for garnishing later if desired.

Take 100 g of chicken thighs, remove the skin, fat, and tendon, then chop into bite-sized pieces.

In a bowl, mix 1 tbsp of Kang, 1 tbsp of vinegar, 1 spoon of organic honey, 2 dashes of pepper, 2 tbsp of garlic powder, and a bit of water until well combined.

Crack 2 raw eggs into a bowl and mix them.

Heat a pan over low heat with a little bit of oil and fry the eggs, keeping the heat low to prevent sticking.

After 3 minutes, flip the eggs and cook for another minute before removing them from the pan.

Cut the cooked eggs into thin strips.

Clean the pan and heat it on high.

Add the chopped chicken pieces to the heated pan and cook until the bottom side is done, then flip them over.

Make space in the pan and pour in a little soy sauce, mixing it with the chicken as it evaporates for flavor.

Once the chicken is cooked, assemble the bowl by adding the chicken, mixed salad greens, carrots, paprika, edamame, canned corn, and the egg strips.

Garnish with cilantro and drizzle the sauce over the bowl if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens