Chicken Bulgogi Rice Bowls
Serves 5
Directions
- 1Combine boneless skinless chicken thighs with soy sauce, honey, gochujang, garlic and ginger purée, rice vinegar, oil and yellow onion to make your chicken bulgogi marinade.
- 2Slice mini cucumbers into quarters and combine with soy sauce, rice vinegar, honey, garlic, toasted sesame oil and sesame seeds to create a cucumber salad.
- 3Store the cucumber salad in the fridge.
- 4Mix all the ingredients shown on screen to make low calorie spicy mayo.
- 5Cook the chicken and get a really good sear on each side.
- 6Slice it into strips.
- 7Add steamed rice in a bowl.
- 8Add the chicken bulgogi.
- 9Add avocado and cucumber salad.
- 10Add some green onions and spicy mayo.
- 11Top off with some sesame seeds and chili flakes and enjoy.
- 12Toss in a serving of rice and a serving of chicken along with some green onions and spicy mayo for meal prep.
- 13Add in some fresh cucumber salad and avocado after reheat.
Ingredients
- 900 g boneless skinless chicken thighs
- 5 Tbsp soy sauce
- 4 Tbsp honey
- 3 Tbsp gochujang
- 4 tsp garlic purée
- 4 tsp ginger purée
- 4 tsp rice vinegar
- 2 tsp neutral oil
- 0.5 diced yellow onion
- to taste Black pepper & gochugaru
- 6 mini cucumbers, quartered
- 4 Tbsp rice vinegar
- 3 Tbsp soy sauce
- 1.5 Tbsp honey
- 1 tsp toasted sesame oil
- cloves minced garlic
- Sesame seeds
- 1 cup sriracha
- 1 cup nonfat plain greek yogurt
- 5 Tbsp light mayo
- 2 Tbsp rice vinegar
- 2 Tbsp gochujang
- 1 tsp toasted sesame oil
- to taste Salt/pepper
- 250 g sushi/short grain rice, dry weight
- Green onions
- Sesame seeds
- Gochugaru
Tips
- The cucumber salad gets better over time and can be stored in the fridge for 7-10 days.
- The spicy mayo has 1 calorie per gram and it can be stored in an empty sriracha bottle for 1-2 weeks in the refrigerator.
- Double this recipe if you want a larger bulk meal prep for freezer storage!
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