Korean BBQ Chicken Bowls (Printable Version)

Tender chicken and vegetables paired with a creamy, spicy gochujang sauce over rice.

# Ingredients Required:

→ Grains

01 - 480 ml cooked rice

→ Protein

02 - 450 g chicken breast, sliced

→ Sauces and Oils

03 - 15 ml soy sauce
04 - 15 ml sesame oil
05 - 15 ml gochujang
06 - 15 ml honey

→ Dairy

07 - 120 ml heavy cream

→ Vegetables

08 - 150 g mixed vegetables (bell peppers, carrots, broccoli)
09 - 2 green onions, chopped

→ Garnish

10 - Sesame seeds, to garnish

# Guide to Cooking:

01 - Combine sliced chicken with soy sauce and sesame oil in a bowl; let marinate for 30 minutes.
02 - Heat a pan over medium heat and cook the marinated chicken until fully cooked through.
03 - In a separate bowl, whisk together gochujang, heavy cream, and honey until smooth.
04 - Add mixed vegetables to the pan and stir-fry until tender but crisp.
05 - Spoon cooked rice into bowls, top with chicken and vegetables, then drizzle with gochujang cream sauce.
06 - Sprinkle chopped green onions and sesame seeds over the bowls before serving.

# Extra Suggestions:

01 - Adjust the amount of gochujang to suit your preferred spice level.
02 - For a healthier version, substitute brown rice and use low-fat cream.

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