Fructose Free Teriyaki Chicken Bibimbap with Sesame Scallions
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Learn more →Ingredients
4 servings
For the rice
- 1 ½ cups short-grain white rice
- 2 ¼ cups water
- ½ tsp salt
For the teriyaki chicken
- ¼ cup soy sauce
- 2 tbsp mirin
- 1 tbsp sake or dry sherry
Ingredient noteSweet, rice, and fortified wines carry residual sugar including fructose that a low fructose diet limits (the alcohol itself is not the issue); the small splash used here keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid sherry wine, please tap it and change its rating to Red.
- 1 tbsp honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - 1 tsp fresh ginger, finely grated
- 1 ½ lb boneless, skinless chicken thighs
- 1 tbsp neutral oil (such as canola or vegetable oil)
For the vegetables
- 2 medium carrots, peeled and julienned
- 2 cups fresh spinach
- 1 medium zucchini, julienned
- 1 cup bean sprouts
- 2 tsp sesame oil, divided
- 1 tsp soy sauce
- salt and pepper, to taste
For the sesame scallions
- 4 scallions, thinly sliced
- 1 tsp sesame oil
- 1 tsp toasted sesame seeds
For the gochujang sauce
- 2 tbsp gochujang
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp honeyChef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey.
- 1 tbsp water
For the fried eggs
- 4 large eggs
- 1 tbsp neutral oil
For serving
- 1 tsp toasted sesame seeds (optional)
- 1 sheet nori, cut into thin strips (optional)
Instructions
- 1
Combine the soy sauce, mirin, sake, honey, and grated ginger in a small bowl and whisk until the honey dissolves. Place the chicken thighs in a shallow dish, pour half the teriyaki marinade over them, and turn to coat. Reserve the remaining marinade separately. Let the chicken marinate at room temperature for 15 minutes.
- 2
While the chicken marinates, rinse the rice under cold water until the water runs mostly clear. Combine the rinsed rice, 2 1/4 cups water, and 1/2 tsp salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce to the lowest heat setting, cover tightly, and cook for 15 minutes. Remove from heat and let steam, covered, for 10 minutes.
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