Got Gochujang? Try This 15-Minute Chicken Rice Bowl That Will Change Your LIFE!

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil provides a healthier fat option.

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: ground chicken

Chicken breast is leaner, while ground chicken is often less expensive.

rice

🥗Healthier: quinoa

💰Cheaper: brown rice

Quinoa is a high-protein alternative.

Cut 1 pound of chicken thighs into bite-sized pieces.

In a bowl, add chicken, 1/2 tablespoon soy sauce, 1 tablespoon mirin, 1 tablespoon garlic powder, 1 tablespoon olive oil, a few shakes of black pepper, and 1 tablespoon cornstarch. Massage the chicken to combine.

Prepare green onions, using only the white parts.

In a small container, mix 1 tablespoon gochujang, 1 tablespoon curry and chili pepper flakes, 1 tablespoon soy sauce, 1 tablespoon oyster sauce, 1 teaspoon chicken bouillon powder, 1/2 tablespoon sugar, 1 tablespoon mirin, a few shakes of black pepper, 1/2 teaspoon sesame oil, 1/4 cup water, and 1/2 tablespoon cornstarch. Stir to combine.

In a large wok or pan, heat 1 tablespoon oil over high heat. Add green onions and cook for about 2 minutes until charred. Remove and set aside.

In the same wok, add 1 tablespoon oil and heat over high heat. Add the marinated chicken in a single layer and sear for about 2 minutes until golden brown. Flip and cook for another 3-4 minutes until fully cooked.

Add the charred green onions back into the wok and stir-fry for about 1 minute.

Pour the sauce into the wok and stir everything together for about 1 minute until coated.

Serve rice on a plate, topped with the chicken and green onions. Garnish with a soft boiled egg, chopped green onions, and toasted sesame seeds.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens