Photo of Korean chicken and rice bowls by WW

Korean chicken and rice bowls

6
4
1
SmartPoints® value per serving
Total Time
20 min
Prep
12 min
Cook
8 min
Serves
4
Difficulty
Easy
You’ll want seconds of this flavor-packed meal. Beyond being delicious, it’s also fast—ready in just 20 minutes—and super easy to prepare. Gochujang is a staple in Korean cooking and for good reason: Its sweet heat is fabulous on everything from chicken to vegetables. Heat levels can vary among brands, so check the packaging to see if it's labeled with any kind of spice-level indicator. And if not, purchase on and start with a small amount to test its heat level. This dish calls for carrots, but you can substitute broccoli, bell pepper, or cauliflower, if you like, or use a combination. Just make sure you cut them into small, evenly sized pieces so they cook quickly and evenly.

Ingredients

Dark sesame oil

2 tsp, (Asian)

Uncooked onion(s)

1 medium, finely chopped

Garlic clove(s)

2 medium clove(s), minced

Uncooked boneless skinless chicken breast

1 pound(s), ground

Table salt

¼ tsp

Uncooked carrot(s)

2 large, shredded

Canned chicken broth

cup(s)

Bd's Mongolian Grill Gochujang Sauce

1 serving(s), (2 Tbsp Korean hot pepper paste)

Soy sauce

2 Tbsp

Cilantro

cup(s), fresh, chopped

Cooked brown rice pasta

8 oz, (8.8 oz. package cooked brown rice, microwaved according to package directions)

English cucumber(s)

1 medium, halved lengthwise and thinly sliced

Crushed red pepper flakes

½ tsp, or to taste (optional)

Fresh lime(s)

½ item(s), cut into wedges

Instructions

  1. Heat a large deep skillet or wok over medium-high heat until drop of water sizzles in pan. Add oil and swirl to coat pan. Add onion and garlic and stir-fry until onion softens, 1–2 minutes.
  2. Sprinkle chicken with salt and add to pan with carrots. Stir-fry until chicken is no longer pink, about 3 minutes.
  3. Add broth, gochujang, and soy sauce. Bring to boil, stir-frying with wooden spoon to scrape up browned bits from bottom of pan. Remove pan from heat and stir in cilantro.
  4. Divide rice evenly among 4 bowls; top evenly with chicken mixture and cucumber. Sprinkle with red pepper flakes, if using. Serve with lime wedges.
  5. Serving size: 1 cup chicken mixture and about 1/3 cup rice