Looking for a quick, tasty meal? Spicy Korean chicken bowls are just what you need! These bowls pack a punch of flavor and are easy to whip up on busy weeknights. I’ll guide you through the steps to create this delicious dish. Get ready to impress your family with this simple yet exciting recipe! Let’s dive into the world of spicy, savory goodness.
Spicy Korean Chicken Bowls Flavorful Weeknight Meal
What makes Spicy Korean chicken bowls so tasty? The blend of flavors truly shines. Gochujang adds heat and depth. The sesame oil gives a rich, nutty taste. Together, these ingredients create a wonderful balance.
Let’s start by marinating the chicken. Take your chicken thighs and cut them into small pieces. In a bowl, mix gochujang, soy sauce, honey, sesame oil, minced garlic, and grated ginger. This mixture is the magic sauce. Add the chicken to the bowl, season with salt and pepper, and mix well. Cover it and let it sit in the fridge for at least 30 minutes. This step is key for flavor.
Next, cook the jasmine rice. Rinse the rice under cold water until the water runs clear. This removes extra starch. In a pot, combine the rinsed rice and chicken broth. Bring it to a boil. Then, lower the heat, cover, and let it simmer for about 15 minutes. The rice will soak up the broth, making it flavorful.
While the rice cooks, sauté the vegetables. Heat some sesame oil in a skillet. Add broccoli, carrots, and red bell pepper. Stir-fry for 5-7 minutes. You want them bright and slightly crunchy. This step keeps the veggies fresh and vibrant.
Now, let’s cook the chicken. In a separate skillet, heat more sesame oil. Add the marinated chicken with any leftover marinade. Cook it for 7-10 minutes until the chicken is fully cooked. You want it golden and caramelized on the outside.
Assemble your bowls. Fluff the rice with a fork and divide it into bowls. Top each with the sautéed veggies and spicy chicken.
Finally, garnish your bowls. Add sliced green onions and a sprinkle of sesame seeds. This adds a nice crunch and flavor. Serve it hot for the best taste.
This dish is perfect for a weeknight meal. It’s quick, easy, and packed with bold flavors. Try the full recipe to enjoy this delightful dish!
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Spicy Korean Chicken Bowls
Spicy Korean Chicken Bowls are a must-try for a flavorful meal! This delicious recipe combines marinated chicken thighs with vibrant veggies and fluffy jasmine rice, all brought together by a spicy gochujang sauce. Perfect for a weeknight dinner, these bowls are not only tasty but also easy to prepare. Click through for the full recipe and unleash your inner chef with this delightful dish that will impress your family and friends!
1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
2 tablespoons sesame oil, plus extra for sautéing
3 tablespoons gochujang (Korean chili paste)
1 tablespoon soy sauce
2 teaspoons honey
3 garlic cloves, minced
1-inch piece of ginger, finely grated
1 cup jasmine rice
2 cups chicken broth
1 cup broccoli florets
1 carrot, julienned
1 red bell pepper, thinly sliced
2 green onions, thinly sliced
Sesame seeds, for garnishing
Salt and pepper to taste
Marinate the Chicken: In a medium bowl, whisk together gochujang, soy sauce, honey, sesame oil, minced garlic, and grated ginger until well blended. Add the chicken pieces, sprinkle with salt and pepper, and toss until they are evenly coated in the marinade. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes to enhance the flavors.
Cook the Jasmine Rice: Begin by rinsing the jasmine rice under cold water until the water runs clear, which helps remove excess starch. In a medium-sized pot, combine the rinsed rice and chicken broth. Bring the mixture to a rolling boil over high heat. Once boiling, reduce the heat to low, cover the pot, and let the rice simmer gently for about 15 minutes until fluffy and all the liquid is absorbed. Once done, remove from heat and let it rest covered for an additional 5 minutes to allow it to steam.
Sauté the Vegetables: While the rice is cooking, heat a drizzle of sesame oil in a large skillet or wok over medium-high heat. Add the broccoli florets, julienned carrot, and sliced red bell pepper to the pan. Stir-fry the vegetables for 5-7 minutes until they are vibrant and tender-crisp, ensuring they retain some of their crunch.
Cook the Chicken: In a separate skillet, heat a bit of sesame oil over medium-high heat. Add the marinated chicken along with any leftover marinade. Stir-fry the chicken for about 7-10 minutes or until it is fully cooked through and caramelized on the outside, stirring occasionally to ensure even cooking.
Assemble the Bowls: Once the rice is ready, fluff it gently with a fork. Divide the fluffy jasmine rice into serving bowls as the base. Top each bowl generously with the sautéed vegetables and the spicy chicken.
Garnish and Serve: Finish the bowls by garnishing with the sliced green onions and a sprinkle of sesame seeds for added texture and flavor. Serve immediately while hot for a delightful meal.
- Presentation Tips: Serve the bowls with a slice of lime or lemon on the side for a fresh zing or arrange everything in a bento-style for an attractive visual appeal!
