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Korean Inspired Chicken Bowls 🌱🧄ðŸ¯
A QUICK & EASY, *really* good idea for chicken. Whether you’re wondering what to do for dinner, or planning out meal prep, this one will SATISFY your taste buds.
Korean Inspired Chicken Bowls come together fast: hands-on is minimal, just allow some time for your chicken to soak up all these mouthwatering marinade flavors.
As far as MEGA flavor goes, there’s just nothing quite like gochujang. A fermented Korean chili paste, that is FABULOUS to keep on hand. A little goes a long way, so start slowly adding to your recipes to find what you like.
Gochujang paste – Find it at a Korean market or in the Asian section of the grocery store. Different brands vary in ingredients and potency, so be sure to always read through the ingredients list.
Makes 4 servings
Ingredients:
- 1-1/2 lbs chicken breasts, cut into large pieces
- 3 Tbsps raw honey
- 3 Tbsps gochujang paste, or Korean chili paste
- 3 Tbsps coconut aminos, Bragg’s liquid aminos, or low sodium soy sauce
- 2 tsps grated fresh ginger
- 3 fresh garlic cloves, minced
- 2 Tbsps olive or avocado oil, divided
- 2 red bell peppers, chopped
- 2 small red onions, chopped
- 2 Tbsps sesame seeds
- 2 Tbsps sliced scallions
Serve with: cooked brown rice, cauliflower rice, or quinoa
Instructions:
Place your chicken pieces in a sealable container, or a ziplock bag together with the honey, gochujang, coconut aminos, ginger, garlic, 1 Tablespoon oil, a tiny pinch of sea salt and pepper. Toss until well coated, then allow it to marinate in the fridge for at least 45 minutes, up to 12 hours.
Heat your remaining 1 Tablespoon oil in a large skillet or wok over medium-high heat. Add in onions and bell pepper and sauté until softened, about 3 minutes.
Stir in your marinated chicken together with all of the marinade, and cook for about 8-10 minutes, or until thoroughly cooked, stirring occasionally.
Add cooked rice equally to the bottom of your serving bowls, then top with your Korean chicken, and sprinkle with sesame seeds and scallions.
These bowls stay good in your refrigerator for 3-4 days.
Enjoy!
â¤Rachel
Ingredients
- 1-1/2 lbs chicken breasts, cut into large pieces
- 3 Tbsps raw honey
- 3 Tbsps gochujang paste, or Korean chili paste
- 3 Tbsps coconut aminos, Bragg's liquid aminos, or low sodium soy sauce
- 2 tsps grated fresh ginger
- 3 fresh garlic cloves, minced
- 2 Tbsps olive or avocado oil, divided
- 2 red bell peppers, chopped
- 2 small red onions, chopped
- 2 Tbsps sesame seeds
- 2 Tbsps sliced scallions
Serve with:
- cooked brown rice, cauliflower rice, or quinoa
Instructions
- Place your chicken pieces in a sealable container, or a ziplock bag together with the honey, gochujang, coconut aminos, ginger, garlic, 1 Tablespoon oil, a tiny pinch of sea salt and pepper. Toss until well coated, then allow it to marinate in the fridge for at least 45 minutes, up to 12 hours.
- Heat your remaining 1 Tablespoon oil in a large skillet or wok over medium-high heat. Add in onions and bell pepper and sauté until softened, about 3 minutes. Stir in your marinated chicken together with all of the marinade, and cook for about 8-10 minutes, or until thoroughly cooked, stirring occasionally.
- Add cooked rice equally to the bottom of your serving bowls, then top with your Korean chicken, and sprinkle with sesame seeds and scallions.
- These bowls stay good in your refrigerator for 3-4 days.
- Enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
Ingredients
- 1-1/2 lbs chicken breasts, cut into large pieces
- 3 Tbsps raw honey
- 3 Tbsps gochujang paste, or Korean chili paste
- 3 Tbsps coconut aminos, Bragg's liquid aminos, or low sodium soy sauce
- 2 tsps grated fresh ginger
- 3 fresh garlic cloves, minced
- 2 Tbsps olive or avocado oil, divided
- 2 red bell peppers, chopped
- 2 small red onions, chopped
- 2 Tbsps sesame seeds
- 2 Tbsps sliced scallions
Serve with:
- cooked brown rice, cauliflower rice, or quinoa
Instructions
- Place your chicken pieces in a sealable container, or a ziplock bag together with the honey, gochujang, coconut aminos, ginger, garlic, 1 Tablespoon oil, a tiny pinch of sea salt and pepper. Toss until well coated, then allow it to marinate in the fridge for at least 45 minutes, up to 12 hours.
- Heat your remaining 1 Tablespoon oil in a large skillet or wok over medium-high heat. Add in onions and bell pepper and sauté until softened, about 3 minutes. Stir in your marinated chicken together with all of the marinade, and cook for about 8-10 minutes, or until thoroughly cooked, stirring occasionally.
- Add cooked rice equally to the bottom of your serving bowls, then top with your Korean chicken, and sprinkle with sesame seeds and scallions.
- These bowls stay good in your refrigerator for 3-4 days.
- Enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
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