Description
A delicious and satisfying weeknight meal featuring marinated chicken thighs and fresh vegetables served over rice.
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
- In a medium bowl, whisk together 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. Add the chicken in a single layer (work in batches if needed) and 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, then arrange the cucumber, carrots, edamame, and kimchi around the chicken. Garnish with sesame seeds and green onions before serving.
Notes
For a unique twist, try using tofu or shrimp instead of chicken. Prepping vegetables while the chicken marinates saves time.
