Description
A flavorful Korean BBQ chicken bowl topped with a creamy gochujang sauce and vibrant vegetables served over rice.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- ¼ cup soy sauce
- 2 tablespoons gochujang
- 1 tablespoon sesame oil
- 2 cups short-grain sticky rice
- 1 bell pepper, sliced
- 1 zucchini, sliced
- 2 carrots, sliced
- ½ cup heavy cream
- 1 tablespoon soy sauce (for sauce)
- Sesame seeds (for garnish)
- Chopped green onions (for garnish)
Instructions
- In a mixing bowl, whisk together soy sauce, gochujang, and sesame oil. Add chicken, coat well, cover, and refrigerate for at least 30 minutes.
- Prepare rice by washing it until the water runs clear. Cook according to package instructions, fluffing with a fork once cooked.
- Heat sesame oil in a skillet over medium heat. Add sliced bell peppers, zucchini, and carrots; sauté until crisp-tender, about 5-7 minutes. Season with salt and pepper.
- Grill the marinated chicken in the same skillet or a grill pan over medium-high heat for 6-7 minutes per side until cooked through. Let rest before slicing.
- In a bowl, combine heavy cream, gochujang, and soy sauce; whisk until smooth.
- Assemble the bowls with rice, sautéed veggies, and sliced chicken. Drizzle with gochujang cream sauce. Garnish with sesame seeds or green onions if desired.
Notes
Marinate chicken overnight for enhanced flavor. Use assorted vegetables based on your preferences.
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 8g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 80mg