Description
A delightful weeknight recipe featuring marinated chicken in a sweet and spicy sauce, served over rice with fresh veggies.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/4 cup low-sodium soy sauce
- 3 tbsp gochujang (Korean chili paste)
- 2 tbsp brown sugar (packed)
- 1 tbsp sesame oil
- 3 cloves garlic (minced)
- 1 tsp fresh ginger (grated)
- 1 tsp rice vinegar
- 4 cups cooked rice (for serving)
- 1 cup cucumber (thinly sliced)
- 1 cup shredded carrots
- 1 cup cooked edamame (shelled)
- 1/2 cup kimchi (optional)
- 1 tbsp sesame seeds (for garnish)
- 2 tbsp green onions (sliced, for garnish)
Instructions
- Whisk together the gochujang, low-sodium soy sauce, sesame oil, brown sugar, minced garlic, grated ginger, and rice vinegar until smooth.
- Add the bite-sized chicken pieces to the marinade and toss to coat completely. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
- Heat a large skillet over medium-high heat and add the chicken in a single layer. Cook for 3-4 minutes per side until cooked through and caramelized.
- Divide the cooked rice among four bowls. Top with the Korean BBQ chicken, arranging the cucumber, carrots, edamame, and kimchi around the chicken.
- Garnish with sesame seeds and green onions before serving.
Notes
For a kick of freshness, add a squeeze of lime juice before serving. Adjust the heat of the dish by modifying the amount of gochujang based on preference.
