Mushroom Free Korean BBQ Chicken Bowls with Brown Rice
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Learn more →Ingredients
4 servings
For the chicken
- 1 ½ lb boneless, skinless chicken thighs
- 3 tbsp gochujang
- 2 tbsp tamari
- 1 tbsp honey
- 1 tbsp fresh ginger, finely grated
- 3 cloves garlic, minced
- 1 tbsp avocado oil
For the rice
- 1 ½ cups short-grain brown rice
- 3 cups water
- ½ tsp salt
For the quick pickles
- 1 english cucumber, thinly sliced
- 3 tbsp rice vinegar
- 1 tsp honey
- ¼ tsp salt
For the sesame-ginger drizzle
- 2 tbsp toasted sesame oil
- 1 tbsp tamari
- 1 tsp fresh ginger, finely grated
- 1 tsp honey
- 1 tbsp rice vinegar
For the bowls
- 2 medium carrots, shredded or julienned
- 2 cups baby spinach
For serving
- 1 tbsp sesame seeds, for serving (optional)
- 2 scallions, thinly sliced, for serving (optional)
Instructions
- 1
In a medium bowl, whisk together the gochujang, 2 tbsp tamari, 1 tbsp honey, grated ginger, and minced garlic until smooth. Add the chicken thighs and turn to coat evenly. Cover and marinate at room temperature for 30 minutes (or refrigerate for up to 4 hours).
- 2
While the chicken marinates, combine the brown rice, 3 cups water, and 1/2 tsp salt in a medium saucepan. Bring to a boil over high heat, then reduce to the lowest setting, cover tightly, and cook until the water is absorbed and the rice is tender, about 40–45 minutes. Remove from heat and let steam, covered, for 10 minutes.
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