How easy it is to prepare this delicious honey gochujang chicken kimchi bowl! It’s spicy, sweet, and good tasty, It’s a great choice for a quick dinner. Since it’s ready in under 20 minutes, it’s an ideal solution for busy weeknights. This recipe is also great for packing lunches for work (the chicken and rice will keep fresh in the fridge for three to four days).
Honey gochujang chicken kimchi bowl is a healthy meal that’s good for gut health because it’s rich in probiotics and naturally dairy-free. It’s also high in lean protein. In this article, I’ve included some alternatives to make this chicken kimchi even healthier, such as quinoa and other options to replace white rice and reduce carbohydrates.
To prepare this easy gochujang chicken bowl, simply brown the chicken pieces in a pan, then toss them in a sauce made with honey, Korean chili paste (Gochujang), soy sauce, and garlic. Serve this chicken on top of rice, garnished with kimchi, tangy yogurt, and fresh vegetables. It’s so simple and so versatile!
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Ingredients
Yield: 4 Servings
- Chicken thighs or Chicken breasts – 1.5 lbs, boneless skinless and cut into small pieces
- Gochujang Paste – 3 tablespoons
- Honey – 2 tablespoons
- Soy Sauce – 2 tablespoons
- Sesame Oil – 1 tablespoon
- Garlic – 3 cloves, minced
- Olive oil or Cooking oil – 1 tablespoon
- Cooked white or Brown rice – 4 cups
- Kimchi – 1 cup, chopped
- Green Onions – 2, sliced (garnish)
- Sesame Seeds – 1 teaspoon (garnish)
Suggestions & Alternatives:
- Healthy – Serve the sticky chicken and kimchi over a bed of quinoa or steamed cauliflower rice instead of white rice to lower the overall carbs and boost your daily fiber intake.
Honey Gochujang Chicken Kimchi Bowl
Make a delicious Honey Gochujang Chicken Kimchi Bowl tonight. Ready in under 20 minutes for a delicious weeknight dinner.
Ingredients
- 1.5 pounds boneless skinless Chicken thighs or Chicken breasts (cut into bite-sized pieces)
- 3 tablespoons gochujang paste
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 3 cloves garlic (minced)
- 1 tablespoon olive oil
- 4 cups cooked white rice
- 1 cup kimchi (chopped)
- 2 green onions (sliced)
- 1 teaspoon sesame seeds
Instructions
- Whisk together the gochujang paste and soy sauce and honey and sesame oil and garlic In a small bowl until combine.
- Heat the olive oil in a large skillet over medium-high heat. Add the chopped chicken and cook for 5 to 7 minutes, stirring now and then, until browned and cooked through. Try not to crowd the pan. Cook the chicken in two batches if needed.
- Reduce the heat to medium-low, then pour the gochujang sauce over the chicken and stir well until fully coated. Let it cook for 2 minutes, stirring constantly, until the sauce thickens and coats the chicken.
- Place the rice on 4 bowls. Place the gochujang chicken on top of the rice.
- Add kimchi to each bowl, then top with sliced green onions and sesame seeds. Serve warm.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving:Calories: 450Total Fat: 22gSaturated Fat: 5gUnsaturated Fat: 17gCholesterol: 205mgSodium: 1155mgCarbohydrates: 87gFiber: 3gSugar: 10gProtein: 50g
Just a heads up — The calorie count and nutritional info here are just estimates! The actual numbers might vary a bit depending on the brands and ingredients you use.