Description
A flavorful and satisfying dish featuring tender Korean-style marinated chicken served over fluffy rice, infused with bold, savory, and slightly sweet flavors. Perfect for a weeknight dinner or meal prep.
Ingredients
Units
Scale
- 1 lb (450g) boneless chicken thighs or breasts, cut into bite-sized pieces
- 2 cups cooked white or jasmine rice
- 2 tbsp soy sauce
- 1 tbsp gochujang (Korean chili paste)
- 1 tbsp sesame oil
- 1 tbsp honey or brown sugar
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 1 tbsp rice vinegar
- 1 tbsp vegetable oil
- 1/4 cup chopped green onions
- 1 tsp sesame seeds (optional, for garnish)
- Kimchi or steamed vegetables (optional, for serving)
Instructions
- In a bowl, mix soy sauce, gochujang, sesame oil, honey, garlic, ginger, and rice vinegar to make the marinade.
- Add chicken pieces to the marinade, stir to coat, and let sit for at least 15 minutes (or up to 1 hour for deeper flavor).
- Heat vegetable oil in a skillet over medium-high heat. Add marinated chicken and cook until browned and cooked through, about 6-8 minutes.
- While chicken cooks, prepare rice if not already done.
- Serve cooked chicken over bowls of rice, garnished with green onions and sesame seeds. Add kimchi or steamed vegetables on the side if desired.
Notes
- Use chicken thighs for juicier results, but breasts work well too.
- Adjust gochujang to taste if you prefer less spice.
- This recipe is great for meal prep and reheats well.
- Can substitute rice with quinoa or cauliflower rice for a lower-carb option.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 8g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 85mg