Chicken Bulgogi Rice Bowls
Serves 2
Directions
- 1Combine boneless skinless chicken thighs with soy sauce, honey, gochujang, garlic and ginger puree, 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, minced garlic, toasted sesame oil, and sesame seeds to make cucumber salad.
- 3Give that all a good toss and store in the fridge.
- 4Mix all the ingredients shown on screen for low calorie spicy mayo.
- 5Cook chicken in a pan and get a good sear and caramelization on each side.
- 6Slice cooked chicken into strips.
- 7Assemble your bowls: add steamed rice, chicken bulgogi, avocado, cucumber salad, green onions, and spicy mayo.
- 8Top off with some sesame seeds and chili flakes.
- 9If 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.
- 10After you reheat, add in some of that fresh cucumber salad and avocado.
Ingredients
- 360 g boneless skinless chicken thighs
- 30 g soy sauce
- 32 g honey
- 18 g gochujang
- 8 g garlic puree
- 8 g ginger puree
- 8 g rice vinegar
- 4 g neutral oil
- 0.2 diced yellow onion
- to taste black pepper & gochugaru
- 2.4 mini cucumbers
- 24 g rice vinegar
- 18 g soy sauce
- 12 g honey
- 2 g toasted sesame oil
- 0.8 to 3 cloves minced garlic
- sesame seeds
- 96 g sriracha
- 96 g nonfat plain greek yogurt
- 30 g light mayo
- 12 g rice vinegar
- 12 g gochujang
- 2 g toasted sesame oil
- to taste salt and pepper
- 100 g sushi/short grain rice, dry weight
- green onions
- sesame seeds
- Gochugaru (Korean chili flakes)
Tips
- The low-calorie spicy mayo is a dieting cheat code; it's only 1 calorie per gram.
- You can easily double this recipe if you want a larger bulk meal prep for freezer storage!