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 the chicken bulgogi marinade.
- 2Slice six mini cucumbers into quarters.
- 3Combine the cucumbers with soy sauce, rice vinegar, honey, minced garlic, some toasted sesame oil, and sesame seeds.
- 4Give that all a good toss and store in the fridge.
- 5Mix all the ingredients for low calorie spicy mayo.
- 6Cook the chicken and get a really good sear on each side, and caramelization.
- 7Slice the chicken into strips.
- 8Add steamed rice, chicken bulgogi, half an avocado, the cucumber salad, some green onions, and spicy mayo to a bowl.
- 9Top 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
- to taste Black pepper & 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/pepper
- 250 g sushi/short grain rice, dry weight
- Green onions
- Sesame seeds
- Gochugaru (Korean chili flakes, optional)
Tips
- Cucumber salad stores for 7-10 days in the fridge and gets better over time.
- Low calorie spicy mayo is 1 calorie per gram or 15 calories per tablespoon.
- Meal prep this recipe by tossing in a serving of rice and chicken, with green onions and spicy mayo; then after reheating, add cucumber salad and avocado.
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