Easy Korean Chicken & Rice Bowls (Reader Recipe)
This dish is really, really good, pretty easy (I don't really like to cook), and is wildly adaptable. Other veggies can be added or used to replace those listed. And it's very filling.
Calories: 321kcal
Servings: (Serving size is 1 cup chicken mixture and 1/3 cup rice)
Ingredients
- 2 tsp. sesame oil
- 1 medium medium onion finely chopped
- 2 medium medium garlic cloves minced
- 1 pound ground chicken
- ¼ tsp. salt
- 2 Large carrots shredded
- 1 cup broccoli chopped in small pieces
- ⅓ cup canned broth chicken or vegetable
- 2 tbsp. Korean hot pepper paste adjust to taste for spice level
- 2 tbsp. soy sauce can use lite soy sauce
- ⅓ cups cilantro finely chopped
- 8.8 oz. cooked brown rice microwaved according to package instructions
- ½ tsp. crushed red pepper flakes optional, for extra spice
- Thinly sliced cucumbers and lime wedges for garnish optional
Instructions
- Heat a large deep skillet or wok over medium-high heat until drop of water sizzles in pan. Add oil and coat pan with it. Add onion and garlic and stir-fry until onion softens.
- Sprinkle chicken with salt. Add to pan along with carrots and broccoli. Stir-fry until chicken is no longer pink (about 3 minutes).
- Add broth, pepper paste, and soy sauce. Bring to a boil, stir-frying to scrape up browned bits from the bottom of the pan. Remove pan from heat and stir in cilantro.
- Divide rice evenly among 4 bowls. Top evenly with chicken mixture. Sprinkle with red pepper flakes, if using. Can be garnished with thinly sliced cucumber and lime wedge, if desired.
Notes
This recipe is adapted from a Weight Watchers recipe
Nutrition
Calories: 321 kcalCarbohydrates: 29 gProtein: 24 gFat: 13 gSaturated Fat: 3 gPolyunsaturated Fat: 3 gMonounsaturated Fat: 5 gTrans Fat: 0.1 gCholesterol: 98 mgSodium: 726 mgPotassium: 1056 mgFiber: 6 gSugar: 6 gVitamin A: 8382 IUVitamin C: 27 mgCalcium: 53 mgIron: 2 mg
