Korean Gochujang Chicken Bowls Easy Flavorful Meal

Ingredients

• 2 pieces boneless, skinless chicken breasts, sliced
• 2 tablespoons gochujang (Korean red chili paste)
• 1 tablespoon soy sauce
• 2 tablespoons honey
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 cup jasmine rice
• 2 cups water or chicken broth
• 1 cup broccoli florets
• 1 piece carrot, julienned
• 1 piece bell pepper, sliced (any color)
• 2 pieces green onions, chopped
• to taste sesame seeds for garnish

Instructions

1. Prepare the Marinade: In a bowl, mix gochujang, soy sauce, honey, sesame oil, minced garlic, and grated ginger until well combined.
2. Marinate the Chicken: Add the sliced chicken breasts to the bowl and coat them evenly with the marinade. Let it sit for at least 30 minutes (or up to 2 hours in the fridge for more flavor).
3. Cook the Rice: In a medium saucepan, combine the jasmine rice and water (or chicken broth). Bring to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes until the rice is fluffy.
4. Stir-Fry the Vegetables: In a large skillet or wok, add a splash of sesame oil and heat over medium-high heat. Add broccoli, carrot, and bell pepper; stir-fry for about 5-7 minutes until the veggies are tender-crisp. Remove from skillet and set aside.
5. Cook the Chicken: In the same skillet, add the marinated chicken (discarding excess marinade). Cook over medium-high heat for about 7-10 minutes, stirring frequently until the chicken is cooked through and slightly caramelized.
6. Assemble the Bowls: Scoop a serving of rice into each bowl, top with the stir-fried vegetables, and spoon the gochujang chicken on top.
7. Garnish: Sprinkle with chopped green onions and sesame seeds for a finishing touch.