Chicken Bulgogi Rice Bowls
Directions
- 1Combine boneless skinless chicken thighs with soy sauce, honey, gochujang, garlic and ginger purée, rice vinegar, a little bit of oil and yellow onion to make your chicken bulgogi marinade.
- 2Slice six mini cucumbers and combine them with soy sauce, rice wine vinegar, honey, minced garlic (optional), toasted sesame oil and sesame seeds.
- 3Mix sriracha, nonfat plain Greek yogurt, light mayo, rice vinegar, gochujang, toasted sesame oil, salt and pepper to taste to make your spicy mayo.
- 4Cook the rice.
- 5Start cooking the chicken when the rice is about 10 minutes away from being finished. Make sure to get a good sear and caramelization on both sides.
- 6Once the chicken is cooked, slice it into strips.
- 7Assemble your bowls by adding steamed rice, chicken bulgogi, half an avocado, cucumber salad, green onions, and spicy mayo. Then, top off with sesame seeds and chili flakes.
Ingredients
- 900 g boneless skinless chicken thighs
- 75 g soy sauce
- 80 g honey
- 45 g gochujang
- 20 g garlic purée
- 20 g ginger purée
- 20 g rice vinegar
- 10 g neutral oil
- 0.5 diced yellow onion
- 0 black pepper
- 0 gochugaru
- 6 mini cucumbers
- 60 g rice vinegar
- 45 g soy sauce
- 30 g honey
- 5 g toasted sesame oil
- 2 cloves minced garlic
- 0 sesame seeds
- 240 g sriracha
- 240 g nonfat plain greek yogurt
- 75 g light mayo
- 30 g rice vinegar
- 30 g gochujang
- 5 g toasted sesame oil
- 0 salt
- 0 pepper
- 250 g sushi/short grain rice
- 0 green onions
- 0 sesame seeds
- 0 gochugaru
- 0.5 avocado
Equipment
knifebowlglass containerwhiskpantongsspoon
Tips
- Make sure to cook the chicken and get a really good sear on each side and caramelization.
- The spicy mayo is only 1 calorie per gram.
- This recipe can be easily doubled for meal prepping and freezer storage.
- The cucumber salad gets better over time and lasts for 7-10 days when refrigerated.
- The spicy mayo lasts for 1-2 weeks when refrigerated
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