Description
These Spicy Korean BBQ Chicken Veggie Bowls are a vibrant, flavor-packed explosion that brings all the best parts of Korean BBQ right into your kitchen. Enjoy tender marinated chicken roasted alongside a medley of crisp-tender vegetables for a healthy and satisfying meal.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 3–4 tablespoons gochujang
- 1–2 tablespoons gochugaru (Korean chili flakes)
- 1/4 cup soy sauce
- 2 tablespoons non-alcoholic alternative (like rice vinegar with a pinch of sugar or apple juice)
- 1 tablespoon toasted sesame oil
- 2 tablespoons brown sugar (or honey)
- 4–5 cloves minced garlic
- 1 tablespoon freshly grated ginger
- 2 tablespoons grated Asian pear (optional)
- Bell peppers (red, yellow, and orange), sliced into strips
- Carrots, matchstick or thinly sliced
- Zucchini or cucumber, sliced
- Sliced cremini or shiitake mushrooms
- Spinach or baby bok choy, lightly sautéed
- Fluffy warm rice (white rice like jasmine or basmati, brown rice, or quinoa)
- Toasted sesame seeds
- Thinly sliced green onions
- Extra sesame oil or flaky sea salt (optional)
Instructions
- Prepare the Chicken and Marinade: Pat the chicken thighs dry and slice them into bite-sized pieces. In a medium bowl, whisk together the marinade ingredients and add the chicken, tossing to coat. Cover and refrigerate for at least 30 minutes, ideally 2-4 hours or overnight.
- Prep Your Veggies: While the chicken is marinating, wash and chop the vegetables: slice bell peppers, matchstick carrots, thinly slice zucchini and mushrooms, and prepare leafy greens.
- Cook the Rice: Start cooking the rice according to package directions so it's ready when the chicken and veggies are done.
- Cook the Chicken: Heat a large skillet or cast-iron pan over medium-high heat with neutral oil. Add the marinated chicken in a single layer and cook for 3-5 minutes per side until browned and cooked through. Remove from the pan and set aside.
- Cook the Vegetables: In the same skillet, sauté the harder vegetables first for 3-4 minutes, then add the softer vegetables and cook for another 2-3 minutes. Add leafy greens last and wilt for 1-2 minutes.
- Assemble the Bowls: Spoon warm rice into each bowl, arrange the cooked chicken over the rice, add sautéed vegetables around the chicken, and garnish with toasted sesame seeds and green onions. Optionally, add a fried egg or kimchi.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Sautéing
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 10 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 100 mg
Keywords: Marinate the chicken for at least 2-4 hours for the best flavor. Adjust the spice level by modifying the amount of gochujang and gochugaru. Keep vegetables crisp-tender by cooking them just until they are tender-crisp.