Photo of Korean Chicken and Rice Bowls by WW

Korean Chicken and Rice Bowls

Total Time
20 min
12 min
8 min
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.


Dark sesame oil

2 tsp

Uncooked onion(s)

1 medium, finely chopped


2 medium clove(s), minced

98% fat-free uncooked ground chicken breast

1 pound(s)

Table salt

¼ tsp

Uncooked carrot(s)

2 large, shredded

Canned chicken broth


Gochujang hot pepper paste

2 Tbsp

Soy sauce

2 Tbsp


cup(s), fresh, chopped

Cooked medium grain brown rice

2 cup(s)

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


  1. Warm a large wok over medium-high heat until a drop of water sizzles in pan. Add oil and swirl to coat wok. Add onion and garlic and stir-fry until onion softens, 1 to 2 minutes.
  2. Sprinkle chicken with salt. Add to wok along with carrots. Stir-fry until chicken is no longer pink, about 3 minutes.
  3. Add broth, gochujang, and soy sauce. Bring to a boil, using a wooden spoon to scrape up browned bits from bottom of wok. 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 1/2 cup rice