Gochujang Chicken Bowl with Brown Rice

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Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 2
Calories: 831kcal

Ingredients

Brown Rice

  • 1/2 cup Brown rice uncooked

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

Broccoli

  • 1 cup Broccoli florets

Fried Eggs

  • 2 tsp Butter
  • 2 Eggs

Optional Toppings

  • Cucumber sliced
  • Scallions chopped

Boricha

  • 2 cups Water
  • Roasted barley tea

Oat Milk

  • 16 oz Oat milk
US Customary - Metric

Instructions

  • Rinse the brown rice under cold water. Cook according to package directions until tender, then fluff with a fork and season with salt and pepper.
  • In a bowl, combine the gochujang, sesame oil, soy sauce, honey, garlic, and ginger. Add the chicken thighs and toss to coat evenly.
  • 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 set aside.
  • Bring a pot of water to a boil. Steam the broccoli florets until tender and bright green, about 5–6 minutes.
  • Heat a nonstick skillet over medium heat. Add butter and fry the eggs until the whites are firm and yolk is runny or as preferred.
  • Portion the rice and top with chicken, broccoli, and fried eggs. Garnish with cucumber and scallions.
  • Brew the roasted barley tea using hot water according to package directions.
  • Serve the Chicken bowl with roasted barley tea and oat milk.

Nutrition

Calories: 831kcal | Carbohydrates: 75g | Protein: 39g | Fat: 43g | Saturated Fat: 12g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 16g | Trans Fat: 0.3g | Cholesterol: 313mg | Sodium: 776mg | Potassium: 822mg | Fiber: 5g | Sugar: 28g | Vitamin A: 1244IU | Vitamin C: 42mg | Calcium: 421mg | Iron: 5mg

Gochujang Chicken Bowl with Brown Rice

No ratings yet
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Servings 2
Calories 831 kcal

Ingredients
 
 

Brown Rice

  • 1/2 cup Brown rice uncooked

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

Broccoli

  • 1 cup Broccoli florets

Fried Eggs

  • 2 tsp Butter
  • 2 Eggs

Optional Toppings

  • Cucumber sliced
  • Scallions chopped

Boricha

  • 2 cups Water
  • Roasted barley tea

Oat Milk

  • 16 oz Oat milk

Instructions
 

  • Rinse the brown rice under cold water. Cook according to package directions until tender, then fluff with a fork and season with salt and pepper.
  • In a bowl, combine the gochujang, sesame oil, soy sauce, honey, garlic, and ginger. Add the chicken thighs and toss to coat evenly.
  • 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 set aside.
  • Bring a pot of water to a boil. Steam the broccoli florets until tender and bright green, about 5–6 minutes.
  • Heat a nonstick skillet over medium heat. Add butter and fry the eggs until the whites are firm and yolk is runny or as preferred.
  • Portion the rice and top with chicken, broccoli, and fried eggs. Garnish with cucumber and scallions.
  • Brew the roasted barley tea using hot water according to package directions.
  • Serve the Chicken bowl with roasted barley tea and oat milk.

Nutrition

Calories: 831kcalCarbohydrates: 75gProtein: 39gFat: 43gSaturated Fat: 12gPolyunsaturated Fat: 9gMonounsaturated Fat: 16gTrans Fat: 0.3gCholesterol: 313mgSodium: 776mgPotassium: 822mgFiber: 5gSugar: 28gVitamin A: 1244IUVitamin C: 42mgCalcium: 421mgIron: 5mg
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