High Protein Korean BBQ Chicken Rice Bowls
A delicious and nutritious Korean BBQ chicken rice bowl packed with protein, featuring tender marinated chicken, steamed rice, and fresh vegetables for a balanced meal.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 1x
Ingredients
1 1/2 pounds boneless skinless chicken breasts, cut into bite-sized pieces
1/4 cup low sodium soy sauce
2 tablespoons gochujang (Korean chili paste)
2 tablespoons honey
1 tablespoon sesame oil
3 cloves garlic, minced
1 tablespoon grated fresh ginger
1 tablespoon rice vinegar
1 teaspoon toasted sesame seeds
1/4 teaspoon black pepper
2 cups cooked brown rice
1 cup shredded carrots
1 cup thinly sliced cucumber
1 cup chopped scallions (green parts only)
1 cup steamed broccoli florets
1/4 cup chopped fresh cilantro
1 tablespoon vegetable oil
Instructions
In a medium bowl, whisk together soy sauce, gochujang, honey, sesame oil, minced garlic, grated ginger, rice vinegar, toasted sesame seeds, and black pepper to create the marinade.
Add the chicken pieces to the marinade and toss to coat evenly. Cover and refrigerate for at least 15 minutes.
Heat vegetable oil in a large skillet over medium-high heat.
Add the marinated chicken to the skillet and cook for 6 to 8 minutes, stirring occasionally, until the chicken is cooked through and slightly caramelized.
While the chicken cooks, prepare the brown rice according to package instructions if not already cooked.
Divide the cooked brown rice evenly among four bowls.
Top each bowl of rice with cooked Korean BBQ chicken, shredded carrots, sliced cucumber, steamed broccoli, chopped scallions, and fresh cilantro.
Sprinkle additional toasted sesame seeds on top if desired and serve immediately.