15-Minute Spicy Gochujang Chicken Bowls
This 15-Minute Spicy Gochujang Chicken Bowl is bursting with bold Korean flavors, quick to make, and perfect for a satisfying weeknight dinner.
Equipment
- Non-stick skillet or large frying pan
- Cutting Board
- Sharp Knife
- Measuring Spoons
- Mixing Bowl
- Rice cooker or pot
- Spatula or tongs
Ingredients
- 1 lb chicken breast sliced thinly for quick cooking
- 2 tablespoons gochujang Korean chili paste, for that signature spicy kick
- 1 tablespoon soy sauce use a low-sodium variety if preferred
- 1 tablespoon honey adds a subtle sweetness to balance the spice
- 2 teaspoons sesame oil for that nutty aroma and depth
- 1 tablespoon vegetable oil for cooking the chicken
- 1 cup cooked rice white, brown, or your favorite grain
- 1 cup broccoli florets fresh or frozen, for crunch and nutrition
- 1 carrot julienned, adds color and sweetness
- 2 green onions chopped for fresh, mild onion flavor
- sesame seeds for garnish, toasting them elevates the flavor
Instructions
Step 1: Prep Your Ingredients
- Start by slicing 1 lb of chicken breast into thin strips. Julienne your carrot and chop the green onions. If you haven’t cooked your rice yet, get it started now so it’s ready when the chicken is done.
Step 2: Make the Gochujang Sauce
- In a small bowl, combine 2 tablespoons gochujang, 1 tablespoon soy sauce, 1 tablespoon honey, and 2 teaspoons sesame oil. Whisk until smooth.
Step 3: Cook the Chicken
- Heat 1 tablespoon vegetable oil in your skillet over medium-high heat. Add the sliced chicken breast in a single layer and cook for 3-4 minutes without moving them too much. Flip and cook another 2-3 minutes until cooked through and slightly golden.
Step 4: Toss Chicken in Sauce
- Lower the heat to medium. Pour the gochujang sauce over the chicken in the pan. Stir to coat evenly and cook for another 1-2 minutes until the sauce thickens slightly.
Step 5: Steam or Sauté the Veggies
- While the chicken cooks, steam the broccoli florets until tender-crisp (about 3-4 minutes) or sauté quickly in a separate pan with a splash of oil. Add the julienned carrots and green onions for freshness and crunch.
Step 6: Assemble Your Bowls
- Scoop cooked rice into serving bowls. Top with the spicy gochujang chicken and arrange the broccoli and carrots on the side. Sprinkle generously with sesame seeds and additional chopped green onions if desired.
Notes
- Don’t overcrowd the pan when cooking chicken to ensure proper browning.
- Slice chicken thinly for quick and even cooking.
- Toast sesame seeds lightly before garnishing for enhanced flavor.
- Adjust honey amount to balance the sauce’s sweetness to your preference.
- Store leftovers in an airtight container in the fridge for up to 3 days and reheat gently.