Ingredients
Brown Rice
- ½ cup Brown rice uncooked
Gochujang Chicken
- 1 TBSP Gochujang
- 1 tsp Sesame oil
- 1½ TBSP Reduced-sodium soy sauce
- 1 tsp Honey
- 1 clove Garlic grated
- ½ tsp Fresh ginger grated
- 8 oz Boneless chicken thighs
Broccoli
- 2 cups Broccoli florets
Fried Eggs
- 2 tsp Extra-virgin olive oil
- 4 Eggs
Optional Toppings
- Cucumber sliced
- Scallions chopped
Boricha
- 2 cups Water
- Roasted barley tea see package
Oat Milk
- 16 oz Oat milk
Instructions
- Prepare all ingredients as listed above.
- Rinse the brown rice under cold water. Cook according to package directions until tender, then fluff with a fork and season with salt and black pepper.
- In a bowl, combine gochujang, sesame oil, soy sauce, honey, garlic, and ginger. Add chicken thighs and toss until evenly coated.
- Heat an air fryer or grill to 375°F (190°C).
- Cook the chicken until fully cooked and slightly caramelized, about 12–15 minutes, or until the internal temperature reaches 165°F (74°C). Let rest briefly, then slice.
- Bring a pot of water to a boil and steam the broccoli florets for 5–6 minutes until bright green and tender. Season lightly with salt and pepper.
- Heat a nonstick skillet over medium heat and melt the butter.
- Fry the eggs until the whites are set and yolks are cooked to your preference.
- Portion the brown rice into bowls and top with sliced chicken, steamed broccoli, and fried eggs.
- Garnish with sliced cucumber and chopped scallions if using.
- Brew roasted barley tea using hot water according to package directions and serve warm.
- Serve the chicken bowl with boricha and oat milk.
Nutrition
Calories: 781kcal | Carbohydrates: 72g | Protein: 41g | Fat: 37g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 438mg | Sodium: 799mg | Potassium: 964mg | Fiber: 6g | Sugar: 23g | Vitamin A: 1618IU | Vitamin C: 83mg | Calcium: 463mg | Iron: 6mg
Gochujang Chicken
Ingredients
Brown Rice
- ½ cup Brown rice uncooked
Gochujang Chicken
- 1 TBSP Gochujang
- 1 tsp Sesame oil
- 1½ TBSP Reduced-sodium soy sauce
- 1 tsp Honey
- 1 clove Garlic grated
- ½ tsp Fresh ginger grated
- 8 oz Boneless chicken thighs
Broccoli
- 2 cups Broccoli florets
Fried Eggs
- 2 tsp Extra-virgin olive oil
- 4 Eggs
Optional Toppings
- Cucumber sliced
- Scallions chopped
Boricha
- 2 cups Water
- Roasted barley tea see package
Oat Milk
- 16 oz Oat milk
Instructions
- Prepare all ingredients as listed above.
- Rinse the brown rice under cold water. Cook according to package directions until tender, then fluff with a fork and season with salt and black pepper.
- In a bowl, combine gochujang, sesame oil, soy sauce, honey, garlic, and ginger. Add chicken thighs and toss until evenly coated.
- Heat an air fryer or grill to 375°F (190°C).
- Cook the chicken until fully cooked and slightly caramelized, about 12–15 minutes, or until the internal temperature reaches 165°F (74°C). Let rest briefly, then slice.
- Bring a pot of water to a boil and steam the broccoli florets for 5–6 minutes until bright green and tender. Season lightly with salt and pepper.
- Heat a nonstick skillet over medium heat and melt the butter.
- Fry the eggs until the whites are set and yolks are cooked to your preference.
- Portion the brown rice into bowls and top with sliced chicken, steamed broccoli, and fried eggs.
- Garnish with sliced cucumber and chopped scallions if using.
- Brew roasted barley tea using hot water according to package directions and serve warm.
- Serve the chicken bowl with boricha and oat milk.
Nutrition
Calories: 781kcalCarbohydrates: 72gProtein: 41gFat: 37gSaturated Fat: 9gPolyunsaturated Fat: 7gMonounsaturated Fat: 15gTrans Fat: 0.1gCholesterol: 438mgSodium: 799mgPotassium: 964mgFiber: 6gSugar: 23gVitamin A: 1618IUVitamin C: 83mgCalcium: 463mgIron: 6mg
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