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Tender boneless, skinless chicken thighs marinated in a sweet and savory Korean BBQ marinade, served on jasmine rice with crisp vegetables and topped with a creamy, spicy gochujang sauce. High-protein, flavorful, and quick to make in about 45 minutes.

Ingredients

Scale
  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1/4 cup soy sauce (use tamari for gluten-free)
  • 2 tbsp honey or maple syrup
  • 2 tbsp toasted sesame oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tbsp rice vinegar
  • 1 tsp black pepper
  • 1/4 cup mayonnaise
  • 2 tbsp gochujang
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 1 clove garlic, minced
  • 1–2 tbsp water (to achieve desired sauce consistency)
  • 2 cups cooked jasmine rice
  • 1 cup shredded carrots
  • 1 cup julienned cucumber
  • 1 cup shelled edamame
  • 2 green onions, sliced
  • 1 tbsp sesame seeds

Instructions

  1. Cut boneless, skinless chicken thighs into bite-sized pieces.
  2. Whisk together soy sauce, honey or maple syrup, toasted sesame oil, minced garlic, grated ginger, rice vinegar, and black pepper to make the marinade.
  3. Toss the chicken in the marinade to coat and let rest at least 15 minutes.
  4. While chicken marinates, cook jasmine rice (if making from scratch) and prepare shredded carrots, julienned cucumber, shelled edamame, and sliced green onions.
  5. Whisk mayonnaise, gochujang, rice vinegar, toasted sesame oil, and minced garlic in a small bowl; add 1 tablespoon water at a time until sauce reaches a drizzly consistency.
  6. Heat a skillet over medium-high heat.
  7. Add marinated chicken to the hot skillet and cook 8–10 minutes, stirring often, until cooked through and caramelized.
  8. Divide cooked jasmine rice among bowls.
  9. Top rice with hot cooked chicken and arrange carrots, cucumber, and edamame alongside.
  10. Drizzle gochujang cream sauce over each bowl and sprinkle with sliced green onions and sesame seeds.
  11. Optional: fry an egg and place on top of each bowl before serving.

Notes

Marinate chicken for up to 4 hours for deeper flavor; minimum 15 minutes if short on time., Use chicken thighs for juicier, more flavorful results due to higher fat content., Adjust sauce consistency by adding water one tablespoon at a time., Cook chicken in a hot pan without crowding to get caramelized crust., Store chicken, rice, and veggies separately in airtight containers for up to 4 days and sauce separately for up to 3 days., Reheat chicken and rice gently with a splash of water for best results; add veggies and sauce fresh when assembling., Make gluten-free by substituting tamari for soy sauce., Increase spice by doubling gochujang or adding red pepper flakes., Add extra veggies such as steamed broccoli or sautéed mushrooms for variety., Top with a fried egg or drizzle with sriracha mayo for extra richness and creaminess.

Nutrition

Find it online: https://theproteincook.com/best-korean-bbq-chicken-bowls-35g-protein/