Recipe not showing up? Try turning off your ad blocker!
Korean Spicy Chicken Rice Bowl
Yield:
4
Prep time: 10 MinCook time: 15 MinTotal time: 25 Min
easy & breezy baby
Ingredients
- 2 lbs chicken thighs, cut into bite sized pieces (I like skin on, but feel free to use skinless or chicken breast)
- toasted sesame seeds to taste
- Red butter leaf lettuce (sub romaine)
Sauce
- 3 tbsp plum syrup (sub honey)
- 2 tbsp minced garlic
- 2 tbsp Gochugaru Powder (Or to taste)
- 2 tbsp sugar (I use Monkfruit Sweetener)
- 2 tbsp mirin
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp chicken bouillon powder
- 1 tbsp Dasida (Korean beef bouillon powder)
Instructions
- Add chicken to a large pan over medium high heat and cook until browned.
- Make the sauce. Add plum syrup, minced garlic, gochugaru powder, sweetener of choice, mirin, soy sauce, oyster sauce, chicken bouillon powder, and dasida to a small bowl and mix well.
- Return the pan and pour the sauce over the chicken. Toss until chicken is evenly coated in sauce.
- Lower the heat to medium or medium low and cook until sauce is reduced to a thicker consistency.
- Scoop chicken over rice and top with toasted sesame seeds and lettuce.
- ALT: enjoy it as a chicken lettuce cup!