Pregnancy Friendly Gochujang Chicken Bowl with Brown Rice
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Learn more →Ingredients
4 servings
For the rice
- 1 ½ cups brown rice
- 3 cups water
- ¼ tsp salt
For the sauce
- 3 tbsp gochujang
- 2 tbsp honey
- 2 tbsp tamari
- 1 tbsp toasted sesame oil
- 1 tbsp fresh ginger, finely grated
- 3 cloves garlic, finely grated
- 1 tbsp rice vinegar
For the chicken
- 1 ½ lbs boneless, skinless chicken thighs
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp avocado oil
For the vegetables
- 4 cups broccoli florets (about 1 medium head)
- 2 medium carrots, peeled and julienned or shredded
- 1 tbsp avocado oil
- ¼ tsp salt
For serving
- 4 scallions, thinly sliced
- 1 tbsp sesame seeds
- 1 tsp crushed red pepper flakes (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Combine the brown rice, 3 cups water, and 1/4 tsp salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to low, cover, and cook until the water is absorbed and the rice is tender, about 35–40 minutes. Remove from heat and let stand, covered, for 5 minutes.
- 2
While the rice cooks, whisk together the gochujang, honey, tamari, sesame oil, grated ginger, grated garlic, and rice vinegar in a mixing bowl until smooth. Set aside.
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