Chicken Bulgogi Rice Bowls

Serves 5
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Directions

  1. 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.
  2. 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.
  3. 3Store the cucumber salad in the fridge.
  4. 4Mix all the ingredients shown on screen to make low calorie spicy mayo.
  5. 5Cook the chicken and get a really good sear on each side.
  6. 6Slice it into strips.
  7. 7Add steamed rice in a bowl.
  8. 8Add the chicken bulgogi.
  9. 9Add avocado and cucumber salad.
  10. 10Add some green onions and spicy mayo.
  11. 11Top off with some sesame seeds and chili flakes and enjoy.
  12. 12Toss in a serving of rice and a serving of chicken along with some green onions and spicy mayo for meal prep.
  13. 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!