You will love these simple Korean Chicken Bowls complete with caramelized chicken, fresh vegetables and rice with a sweet-savory drizzle sauce to top it all.
While I am admittedly a true lover of fried chicken, I also have a sweet spot for grilled chicken meat, especially if there is caramelization situation happening.
These Korean Chicken Bowls are tasty to its core, having been marinated in a sweet-savory -garlicky mixture and roasted to perfection with some caramelized bits.
And rice bowls..don’t you just love them? I am so into the fact that they are cozy and convenient to eat. And because they are always filled with a complete variety of food groups (carbs, protein, veggies), they are very filling.
I sometimes use cauliflower rice for my base, instead of rice. Cauli rice is one thing I am loving lately. Because I bake a lot for the blog, my inclination is to take care of myself in terms of the meals I eat, and cauli rice is such a great way to up my veggies daily.
Of course, you can use rice and quinoa too. I love how versatile it is. The whole point is, Korean Chicken bowl is an ideal meal for me. You know how I often talk about my personal lunches, right? Ones that I cook just for me (and my husband) because my kids definitely won’t eat them. This is one of those.
More Substitutions / Vegetable Options:
- Sauteed Sprouts
- Cucumbers
- Zucchini
- Jicama
Can I use Cooked Veggies?
If you prefer cooking your veggies, you can sautee them until they are tender-crisp in olive oil. You can use carrots, zucchinis, and sprouts.
If you plan on using cauli-rice, I suggest adding a sunny side up egg to make this more filling. If you need more heat, go and splash a dash or two of sriracha.
Whatever you choose, go now and make your personal lunch. You deserve it!
More Easy Meals for You:
- Cheddar Cheese Chicken Fettuccine Alfredo
- Soy Mustard Chicken
- Rosemary Chicken with Garlic
- Baked Chicken Thighs in Liver Spread Sauce
- Boursin Cheese Pasta
- Vegetable Egg Breakfast Casserole
Korean Chicken Bowl
Ingredients
For the Chicken and Marinade
- 1 lb chicken thighs boneless, skinless
- 4 tsbp soy sauce or coconut aminos
- 3 cloves garlic minced
- 1 and 1/2 inch piece ginger grated
- 4 tbsp brown sugar
- 1 tsp sesame oil
For the Bowls
- 3-4 cups cooked rice, cauli rice or quinoa
- 3 medium carrots spiralized or julienned
- 5-7 cups various leafy greens of your choice blend of spinach/aragula/kale/lettuce etc
- 1-2 avocado
- 3-4 sunny side up eggs optional
- cilantro for garnish
For the Finishing Sauce
- 1 tsp chili-garlic sauce
- 2 tbsp brown sugar
- 2 tsp sesame oil
- 2 tsp soy sauce
- 6 tbsp water
Instructions
- Combine the marinade ingredients in a bowl. Add the chicken and toss it around to coat. Let this stand for 3o minutes.
- Remove the chicken from the marinade and arrange them in a baking pan that is lined with foil. Position an oven rack 4 inches away from the top heat source. Set the oven broiler to high. Broil the chicken for 7-8 minutes on each side, or until the chicken is tender and cooked through, with some caramelized bits. Remove from oven.
- Slice the chicken into strips or chunks.
Assemble the Korean Chicken Bowls (3-4 bowls)
- Spoon some rice on a serving bowl. Arrange some the carrots and some of the leafy greens on the sides. Add some of the chicken pieces on top of the rice. Cut the avocado in little cubes or halves, and arrange beside the rest of the vegetables. Sprinkle sesame seed on the chicken. Top with a sunny -side up egg, if desired. To serve, drizzle with the sweet-savory sauce. Repeat to make the rest of the rice bowls.
To Make the Sauce ( you can double or triple the amount, if desired)
- Stir all ingredients in a bowl until the sugar has dissolved.
Notes
Nutrition
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