Korean BBQ Chicken Bowl

Ingredients

• 1½ lb boneless, skinless chicken thighs
• ¼ cup soy sauce
• 2 tbsp brown sugar
• 1 tbsp sesame oil
• 3 clove garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp gochujang (Korean chili paste) (optional)
• 1 tbsp rice vinegar
• ½ tsp black pepper
• 1½ cup white rice
• 3 cup water
• 1 cup carrots, shredded
• 1 cucumber, sliced
• 2 scallions, sliced (optional)
• 1 tsp sesame seeds (optional)
• 1 tbsp vegetable oil

Steps

1. Cook rice according to package directions. Set aside.
2. Cut chicken thighs into 1-inch pieces. In a bowl, whisk together soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, gochujang (if using), rice vinegar, and black pepper to make the marinade.
3. Add chicken to the marinade, toss to coat, and let marinate for at least 15 minutes.
4. Heat vegetable oil in a large skillet over medium-high heat. Add marinated chicken and cook for 6-8 minutes, or until cooked through and caramelized, stirring occasionally.
5. Assemble bowls: divide cooked rice among 4 bowls. Top with cooked Korean BBQ chicken, shredded carrots, and sliced cucumber.
6. Garnish with sliced scallions and sesame seeds, if desired, before serving.