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Gochujang Chicken Bowl

Prep Time 10 minutes
Cook Time 20 minutes
Servings 2
Calories 833kcal

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
US Customary - Metric

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