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
- 10 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: 833kcal | Carbohydrates: 64g | Protein: 42g | Fat: 46g | Saturated Fat: 13g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 17g | Trans Fat: 0.3g | Cholesterol: 477mg | Sodium: 784mg | Potassium: 826mg | Fiber: 4g | Sugar: 19g | Vitamin A: 1246IU | Vitamin C: 42mg | Calcium: 280mg | Iron: 5mg
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
- 10 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: 833kcalCarbohydrates: 64gProtein: 42gFat: 46gSaturated Fat: 13gPolyunsaturated Fat: 10gMonounsaturated Fat: 17gTrans Fat: 0.3gCholesterol: 477mgSodium: 784mgPotassium: 826mgFiber: 4gSugar: 19gVitamin A: 1246IUVitamin C: 42mgCalcium: 280mgIron: 5mg
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