Nickel Allergy Friendly Honey-Garlic Chicken Bibimbap with Crisp Vegetables
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Learn more āIngredients
4 servings
For the rice
- 1 Ā½ cups short-grain white rice (such as sushi rice)
- 2 cups water
For the chicken
- 1 Ā½ lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 3 tbsp soy sauce
Chef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning. - 2 tbsp honey
- 4 cloves garlic, minced
- 1 tbsp sesame oil
- 1 tsp fresh ginger, grated
For the bibimbap sauce
- 2 tbsp gochujang
- 1 tbsp sesame oil
- 1 tbsp soy sauceChef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning.
- 1 tbsp rice vinegar
- 1 tsp honey
- 1 tsp toasted sesame seeds
For the vegetables
- 2 medium carrots, julienned
- 2 cups fresh spinach
- 1 medium zucchini, julienned
- 1 cup bean sprouts
- 2 tbsp neutral oil (such as vegetable or canola oil), divided
- 1 tbsp soy sauceChef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning.
- 1 tsp sesame oil
- salt and pepper, to taste
For the eggs
- 1 tbsp neutral oil
- 4 large eggs
For serving
- 1 tbsp toasted sesame seeds (optional)
- 2 scallions, thinly sliced (optional)
Instructions
- 1
Rinse the rice in a medium saucepan under cold water until the water runs mostly clear, then drain. Add 2 cups water and bring to a boil over high heat. Reduce the heat to the lowest setting, cover tightly, and cook for 15 minutes, until all the water is absorbed. Remove from heat and let steam, covered, for 10 minutes.
- 2
While the rice cooks, combine the soy sauce, honey, minced garlic, 1 tbsp sesame oil, and grated ginger in a large bowl. Add the chicken pieces and toss to coat. Let marinate at room temperature for 15 minutes.
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