Korean-Style Chicken Bowl

Korean-Style Chicken Bowl

Our Korean-Style Chicken Bowl is made with…you guessed it… our Korean-Style Marinade. This is the ultimate weeknight meal and makes fantastic leftover lunches that are packed with vegetables and protein. Starting the marinade the night before is an absolute must.

Even with our real-time experimenting, we had had these bowls on the table in under 45 minutes. This may read like a lot of steps, but the vegetable prep is done while the chicken is in the oven and the cauliflower rice and reduction sauce are cooking. Multitasking, people!

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Korean-Style Chicken Bowl

Korean-Style Chicken Bowls

  • Author: Fresh. Out.
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 4 Servings 1x
  • Category: Entrees, Weeknight Meals, Quick Dinners
  • Method: Oven and Stove Top
  • Cuisine: Asian

Description

Quick and Easy Korean-Style Chicken Bowls


Scale

Ingredients

For the Chicken

  • 2 large boneless, skinless chicken breasts, divided lobe and tip (you’ll have 4 portions)
  • 2 green onions, thinly sliced
  • 2 large garlic cloves, minced
  • 1 large granny smith apple, peeled and grated 
  • 1 medium yellow onion, very finely diced
  • 1/4 cup coconut aminos
  • 1 tbsp Swerve Brown Sweetener
  • 2 tsp avocado oil
  • 1 tsp rice wine vinegar
  • 1 tsp Red Boat fish sauce
  • 1 tsp sesame oil
  • 1 tsp sesame seeds
  • 1/4 tsp ground ginger
  • Gochugaru* (Korean red chili pepper) flakes to taste, or 1/4 tsp crushed pepper, or 1/2 tsp chili garlic sauce (more of any of these, depending on heat preference)

For the Bowls

  • 1 12-ounce package frozen cauliflower rice
  • 2 large carrots, peeled then julienned with a mandolin or julienne peeler
  • 1 large red bell pepper, deseeded and deveined, then thinly sliced
  • 1 English cucumber, spiralized
  • 1 green onion, thinly sliced
  • Optional: Sesame seeds and sliced green onions for serving

Instructions

For the Marinade

  1. Combine all ingredients in a large glass jar with a lid and shake vigorously, until completely combined. Alternately place everything but the onions into a bullet blender cup and pulse until combined. Add the onions and shake well. Allow the marinade to sit at room temperature for 10 minutes, then shake and taste for heat. Add gochugaru, garlic chili sauce, or crushed red pepper, to taste. 
  2. Place chicken into a large zip-top bag and pour in marinade. Remove excess air, seal, and massage to distribute evenly. Refrigerate overnight.

For the Chicken

  1. Place oven rack at center position and preheat oven to 400 degrees. Line a rimmed baking sheet with foil then place a rack on top (optional). Place chicken breasts on the rack (reserve the marinade in the bag) and bake for 25 minutes or until internal temperature of chicken reaches 160 degrees F.
  2. Check all pieces and remove as soon as they reach temperature. Tent with foil and rest 10 minutes, then cut each piece into 1/4-1/2: slices.  

For the Bowls

  1. While chicken is coking, place cauliflower rice and 1/4 cup water in a large covered sauté pan and cook over medium-low heat until desired consistency is reached.
  2. In a small sauce pan with a heavy bottom, combine remaining contents of the marinade bag, 1/2 cup of boiling water, and another tablespoon of coconut aminos. 
  3. Bring to a rolling boil over medium heat and stir constantly for 3 minutes. Lower heat and simmer until reduced by at least half. 
  4. Taste and add more seasoning if necessary. Strain through a fine mesh strainer (may have to do this twice) and set aside. 
  5. While reduction is simmering, prep remaining vegetables and set aside. 

Putting it Together

  1. To serve, section individual bowls with cauliflower rice, sliced chicken, cucumber, carrot, and bell pepper. Serve with reduction as a dipping sauce, or spoon over the chicken and cauliflower rice a a sauce. 
  2. Garnish with sliced green onion and sesame seeds, if desired. Serve immediately. 


Notes

*The amount of gochugaru needed will vary greatly depending on hot or mild variety. Start with 1/8-1/4 tsp and work your way up to desired heat level. About 1/4 tsp of the hot variety was enough for us…but we’re wimps. 

Note: While boiling, the reduction won’t be pretty, but it’ll be all good when you strain it at the end. Promise. 

Store components separately in refrigerator for leftovers, up to 4 days.

Keywords: Korean-Style Chicken, bulgogi, Korean barbecue, soy-free, sugar-free, grain-free, gluten-free, paleo, low-fat, low-carb, chicken, bowls, weeknight meals, quick meals, healthy cooking

KOREAN-STYLE CHICKEN BOWL
KOREAN-STYLE CHICKEN BOWL

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