Chicken Bulgogi Rice Bowls
Serves 5
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 6 mini cucumbers into quarters, and combine with soy sauce, rice vinegar, honey, a little minced garlic, some toasted sesame oil and sesame seeds to make the cucumber salad.
- 3Toss well and store in the fridge.
- 4Mix all the ingredients for the low calorie spicy mayo
- 5Cook the chicken in a pan.
- 6Make sure to cook this and get a really good sear on each side and caramelization and repeat on both sides.
- 7Slice the chicken into strips.
- 8Assemble your bowls with steamed rice, chicken bulgogi, avocado, cucumber salad, some green onions, and spicy mayo.
- 9Top off with some 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
- to taste black pepper
- to taste gochugaru
- 6 mini cucumbers
- 60 g rice vinegar
- 45 g soy sauce
- 30 g honey
- 5 g toasted sesame oil
- 2-3 cloves minced garlic
- 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
- to taste salt
- to taste pepper
- 250 g sushi/short grain rice
- green onions
- sesame seeds
- Gochugaru (Korean chili flakes, optional)
- avocado
Tips
- Cucumber salad can be stored for 7-10 days in the fridge and gets better over time.
- Spicy mayo is a dieting cheat code and is only 1 calorie per gram.
- If you want to meal prep this, just toss in a serving of rice, and a serving of chicken along with some green onions and spicy mayo, and then after you reheat add in some of that fresh cucumber salad and avocado and you're good to go.
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