Sign in to see ingredients
Create a free account to unlock this content
Don't have an account? Sign up free
Per serving
Calculating nutrition...
- 1
Cook the rice
Combine the rice with 3 cups of water and a pinch of salt in a pot. Bring to a boil, then reduce to a simmer and cook covered for 15 minutes, or per package directions, until it fluffs with a fork.
- 2
Mix the sauce
In a small bowl, whisk together the gochujang, soy sauce, honey, rice vinegar, cornstarch, minced garlic, grated ginger, and water until smooth. Set aside.
- 3
Sear the chicken
Warm the sesame oil in a large pan or cast-iron skillet over medium-high heat. Add the boneless, skinless chicken thighs and cook 4-5 minutes until golden, then flip and cook another 3-4 minutes until mostly cooked through.
- 4
Sauce it
Pour the gochujang sauce over the chicken and cook 1-2 minutes until the chicken reaches an internal temperature of 165F. Flip to coat all sides, then move the chicken to a cutting board to rest.
- 5
Thicken and slice
Cook the remaining sauce in the pan another minute, whisking, until slightly thickened; add 1-2 tablespoons of water if it gets too thick. Once rested, slice the chicken into 1/2-inch strips.
- 6
Build the bowls
Layer rice into each bowl, top with chicken strips, julienned cucumber and carrot, and sliced green onion. Finish with sesame seeds and extra sauce if you want more heat.
Sign in to see all instructions
Create a free account to unlock this content
Don't have an account? Sign up free
Spicy Gochujang Chicken Bowls
Created by: MacroMeals
Ingredients
- 3 tbsp gochujang
- 6 tbsp soy sauce
- 2 tbsp honey
- 2 tbsp rice vinegar
- 1 tbsp cornstarch
- 1 tbsp ginger
- 3 garlic
- 2 tbsp water
- 1 tbsp sesame oil
- 1 lb chicken thighs
- 1 1/2 cup white rice
- 1/2 cucumber
- 1 carrot
- 1 green onion
- sesame seeds
Instructions
- Cook the riceCombine the rice with 3 cups of water and a pinch of salt in a pot. Bring to a boil, then reduce to a simmer and cook covered for 15 minutes, or per package directions, until it fluffs with a fork.
- Mix the sauceIn a small bowl, whisk together the gochujang, soy sauce, honey, rice vinegar, cornstarch, minced garlic, grated ginger, and water until smooth. Set aside.
- Sear the chickenWarm the sesame oil in a large pan or cast-iron skillet over medium-high heat. Add the boneless, skinless chicken thighs and cook 4-5 minutes until golden, then flip and cook another 3-4 minutes until mostly cooked through.
- Sauce itPour the gochujang sauce over the chicken and cook 1-2 minutes until the chicken reaches an internal temperature of 165F. Flip to coat all sides, then move the chicken to a cutting board to rest.
- Thicken and sliceCook the remaining sauce in the pan another minute, whisking, until slightly thickened; add 1-2 tablespoons of water if it gets too thick. Once rested, slice the chicken into 1/2-inch strips.
- Build the bowlsLayer rice into each bowl, top with chicken strips, julienned cucumber and carrot, and sliced green onion. Finish with sesame seeds and extra sauce if you want more heat.