Ingredients
Brown Rice
- 1/3 cup Brown rice uncooked
Gochujang Chicken
- 1 TBSP Gochujang
- 1 tsp Sesame oil
- 1½ TBSP Reduced-sodium soy sauce
- 1 clove Garlic grated
- ½ tsp Fresh ginger grated
- 8 oz Boneless chicken thighs
Broccoli
- 1 cup Broccoli florets
Fried Eggs
- 1 tsp Extra-virgin olive oil
- 2 Eggs
Optional Toppings
- 1/2 cup Cucumber sliced
- 2 TBSP Scallions chopped
Boricha (Roasted Barley Tea)
- 2 cups Water
- Roasted barley tea
Oat Milk
- 8 oz Oat milk
Instructions
- Prepare all ingredients as listed above.
- Rinse the brown rice under cold water. Cook according to package directions until tender. Fluff with a fork and season with salt and pepper.
- In a bowl, combine 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, then slice.
- Bring a pot of water to a boil. Steam the broccoli florets until tender and bright green, about 5–6 minutes.
- Heat the oil in a nonstick skillet over medium heat. Fry the eggs until the whites are set and the yolks remain runny, or cook to preferred doneness.
- Brew the roasted barley tea by pouring hot water over the roasted barley tea and steeping according to package directions.
- Assemble the bowl by portioning the brown rice and topping with sliced chicken, steamed broccoli, and fried eggs. Garnish with cucumber and scallions if using.
- Serve the gochujang chicken bowl alongside hot boricha and oat milk.
Nutrition
Calories: 562kcal | Carbohydrates: 44g | Protein: 31g | Fat: 29g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 275mg | Sodium: 668mg | Potassium: 720mg | Fiber: 4g | Sugar: 11g | Vitamin A: 945IU | Vitamin C: 45mg | Calcium: 255mg | Iron: 4mg
Gochujang Chicken Bowl
Ingredients
Brown Rice
- 1/3 cup Brown rice uncooked
Gochujang Chicken
- 1 TBSP Gochujang
- 1 tsp Sesame oil
- 1½ TBSP Reduced-sodium soy sauce
- 1 clove Garlic grated
- ½ tsp Fresh ginger grated
- 8 oz Boneless chicken thighs
Broccoli
- 1 cup Broccoli florets
Fried Eggs
- 1 tsp Extra-virgin olive oil
- 2 Eggs
Optional Toppings
- 1/2 cup Cucumber sliced
- 2 TBSP Scallions chopped
Boricha (Roasted Barley Tea)
- 2 cups Water
- Roasted barley tea
Oat Milk
- 8 oz Oat milk
Instructions
- Prepare all ingredients as listed above.
- Rinse the brown rice under cold water. Cook according to package directions until tender. Fluff with a fork and season with salt and pepper.
- In a bowl, combine 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, then slice.
- Bring a pot of water to a boil. Steam the broccoli florets until tender and bright green, about 5–6 minutes.
- Heat the oil in a nonstick skillet over medium heat. Fry the eggs until the whites are set and the yolks remain runny, or cook to preferred doneness.
- Brew the roasted barley tea by pouring hot water over the roasted barley tea and steeping according to package directions.
- Assemble the bowl by portioning the brown rice and topping with sliced chicken, steamed broccoli, and fried eggs. Garnish with cucumber and scallions if using.
- Serve the gochujang chicken bowl alongside hot boricha and oat milk.
Nutrition
Calories: 562kcalCarbohydrates: 44gProtein: 31gFat: 29gSaturated Fat: 7gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 275mgSodium: 668mgPotassium: 720mgFiber: 4gSugar: 11gVitamin A: 945IUVitamin C: 45mgCalcium: 255mgIron: 4mg
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