Ingredients
Brown Rice
- ½ cup Brown rice uncooked
- Salt to taste
- Black pepper to taste
Gochujang Chicken
- 1 TBSP Gochujang
- 1 TBSP Sesame oil
- 1½ TBSP Reduced-sodium soy sauce
- 1 TBSP Honey
- 1 clove Garlic grated
- ½ tsp Fresh ginger grated
- 8 oz Boneless chicken thighs
- 1 cup Cucumber sliced
- 2 TBSP Scallions chopped
Steamed Broccoli
- 2 cups Broccoli florets
Fried Eggs
- 2 tsp Butter
- 4 Eggs
Boricha
- Roasted barley tea
- 2 cups Water
Roasted barley tea
- 16 oz Oat milk
Instructions
- Rinse the brown rice under cold water and cook according to package directions using water. Once tender, fluff with a fork and season with salt and black pepper to taste.
- In a bowl, combine the gochujang, sesame oil, soy sauce, honey, garlic, and ginger. Add the 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, reaching an internal temperature of 165°F (74°C). Remove from heat and rest briefly.
- Bring water to a boil and steam the broccoli florets until tender and bright green, about 5–6 minutes.
- Heat a nonstick skillet over medium heat. Add the butter and fry the eggs until cooked to desired doneness.
- Serve the brown rice topped with the gochujang chicken, steamed broccoli, and fried eggs. Top with cucumber and scallions.
- Brew the roasted barley tea using hot water according to package directions.
- Serve the bowl with hot boricha and a glass of oat milk.
Nutrition
Calories: 857kcal | Carbohydrates: 80g | Protein: 41g | Fat: 42g | Saturated Fat: 12g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 15g | Trans Fat: 0.3g | Cholesterol: 449mg | Sodium: 833mg | Potassium: 1076mg | Fiber: 7g | Sugar: 30g | Vitamin A: 1851IU | Vitamin C: 86mg | Calcium: 478mg | Iron: 6mg
Gochujang Chicken Bowl
Ingredients
Brown Rice
- ½ cup Brown rice uncooked
- Salt to taste
- Black pepper to taste
Gochujang Chicken
- 1 TBSP Gochujang
- 1 TBSP Sesame oil
- 1½ TBSP Reduced-sodium soy sauce
- 1 TBSP Honey
- 1 clove Garlic grated
- ½ tsp Fresh ginger grated
- 8 oz Boneless chicken thighs
- 1 cup Cucumber sliced
- 2 TBSP Scallions chopped
Steamed Broccoli
- 2 cups Broccoli florets
Fried Eggs
- 2 tsp Butter
- 4 Eggs
Boricha
- Roasted barley tea
- 2 cups Water
Roasted barley tea
- 16 oz Oat milk
Instructions
- Rinse the brown rice under cold water and cook according to package directions using water. Once tender, fluff with a fork and season with salt and black pepper to taste.
- In a bowl, combine the gochujang, sesame oil, soy sauce, honey, garlic, and ginger. Add the 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, reaching an internal temperature of 165°F (74°C). Remove from heat and rest briefly.
- Bring water to a boil and steam the broccoli florets until tender and bright green, about 5–6 minutes.
- Heat a nonstick skillet over medium heat. Add the butter and fry the eggs until cooked to desired doneness.
- Serve the brown rice topped with the gochujang chicken, steamed broccoli, and fried eggs. Top with cucumber and scallions.
- Brew the roasted barley tea using hot water according to package directions.
- Serve the bowl with hot boricha and a glass of oat milk.
Nutrition
Calories: 857kcalCarbohydrates: 80gProtein: 41gFat: 42gSaturated Fat: 12gPolyunsaturated Fat: 9gMonounsaturated Fat: 15gTrans Fat: 0.3gCholesterol: 449mgSodium: 833mgPotassium: 1076mgFiber: 7gSugar: 30gVitamin A: 1851IUVitamin C: 86mgCalcium: 478mgIron: 6mg
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