Delicious Korean Chicken and Avocado Rice Bowls Recipe
Experience the bold and savory flavors of Korean cuisine with these delightful chicken and avocado rice bowls. Perfectly marinated chicken rests atop a fluffy bed of rice, complemented by creamy avocado and vibrant veggies.
- Prep Time: 30 mins
- Cook Time: 20 mins
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Grilling or Sautéing
- Cuisine: Korean
Ingredients
Scale
- 3 tablespoons gochujang
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey
- minced garlic
- boneless, skinless chicken thighs
- 1 cup short-grain white rice
- ripe avocados
- shredded carrots
- sliced radishes
- toasted sesame seeds
- sliced green onions
Instructions
- In a bowl, combine 3 tablespoons of gochujang, 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 1 tablespoon of honey, and minced garlic. Add the chicken thighs, ensuring they are well coated. Let them marinate for at least 30 minutes, or up to overnight for enhanced flavor.
- Rinse 1 cup of rice under cold water until the water runs clear. Cook according to your preferred method (stovetop or rice cooker). Typically, use a 1:1.5 rice-to-water ratio for short-grain rice. Once cooked, fluff it with a fork and set aside.
- Heat a non-stick skillet over medium-high heat. Add the marinated chicken thighs, cooking for about 6-7 minutes per side until they are golden brown and cooked through. Once done, let the chicken rest for a few minutes before slicing.
- Divide the cooked rice among bowls. Top with sliced chicken, diced avocado, shredded carrots, and any other vegetables you like. Drizzle with additional sesame oil if desired.
- Sprinkle toasted sesame seeds and sliced green onions on top for added flavor and presentation. A squeeze of lime or lemon can add a refreshing finish.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 70 mg
Keywords: Customize your toppings with kimchi, pickled vegetables, or a soft-boiled egg. Adjust the spice level by increasing or decreasing the gochujang. For a vegan option, substitute chicken with marinated tempeh or grilled mushrooms, and use maple syrup instead of honey.