Description
These Korean Chicken Rice Bowls are packed with flavor thanks to a savory gochujang marinade, tender chicken, jasmine rice, and a creamy spicy Korean mayo drizzle. A bold, quick, and satisfying meal perfect for busy weeknights.
Ingredients
- 1 onion, diced
- 2 pounds boneless, skinless chicken breasts
- 1/2 cup soy sauce
- 1/3 cup Gochujang chili paste
- 1 1/2 Tbsps garlic paste or minced garlic
- 1 1/2 Tbsps ginger paste or minced ginger
- 1 1/2 Tbsps honey
- 4 (8.5 oz) bags Uncle Ben’s Jasmine Ready Rice (or preferred rice)
- Spicy Korean Mayo:
- 3/4 cup mayo
- 1–2 Tbsps Gochujang chili paste
- 1 Tbsp soy sauce
Instructions
- Dice the onion and slice the chicken into bite-size pieces.
- In a bowl, whisk together soy sauce, gochujang, garlic, ginger, and honey.
- Add the chicken and onions to the marinade, coating well. Let sit for 10–20 minutes.
- Heat a large skillet over medium-high heat. Cook the chicken and onions until browned and cooked through.
- Prepare the jasmine ready rice according to package instructions.
- Stir together mayo, gochujang, and soy sauce to create the spicy Korean mayo.
- Assemble bowls: rice at the bottom, chicken on top, then drizzle with spicy mayo.
Notes
- Adjust gochujang amount based on your spice preference.
- Serve with sliced cucumbers, green onions, or sesame seeds for extra flavor.
- Works great with chicken thighs or tofu as a protein alternative.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Korean