Korean Chicken and Rice Bowls
5
Points®
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
Uncooked onion
1 medium, finely chopped
Garlic
2 clove(s), minced
Uncooked ground chicken breast
1 pound(s)
Table salt
¼ tsp
Carrots
2 large, shredded
Chicken broth
⅓ cup(s)
Gochujang hot pepper paste
2 Tbsp
Soy sauce
2 Tbsp
Cilantro
⅓ cup(s), fresh, chopped
Cooked medium grain brown rice
2 cup(s)
English cucumber
1 medium, halved lengthwise and thinly sliced
Crushed red pepper flakes
½ tsp, or to taste (optional)
Lime
½ item(s), cut into wedges
Instructions
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
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