Spicy Chicken Rice Bowl
Spicy Chicken Rice Bowl
Ingredients
For the Chicken
- 300 g chicken thigh, cut into bite-sized pieces
For the Chicken Marinade
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 tablespoon sake, or rice wine
- 1 teaspoon ginger, grated
- 1 garlic, clove, grated
For the Sauce
- 2 tablespoons gochujang
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 tablespoon sake, or rice wine
- 1 teaspoon sugar
- 1 teaspoon sesame oil
For the Vegetables
- 1/2 onion, sliced
- 1/2 bell pepper, any color, sliced
For Serving & Garnish
- 4 servings cooked rice, as needed
- 2 tablespoons green onions, chopped, as needed
- 1 teaspoon sesame seeds, as needed
Instructions
- 1
Take 300g of chicken thigh and cut it into uniform bite-sized pieces.
⏱️ 5 min
- 2
In a mixing bowl, combine the cut chicken pieces with the marinade ingredients: 1 tablespoon of soy sauce, 1 tablespoon of mirin, 1 tablespoon of sake (or rice wine), 1 teaspoon of grated ginger, and 1 clove of grated garlic. Mix thoroughly to ensure all chicken pieces are coated. Let the chicken marinate for at least 15 minutes to absorb the flavors.
⏱️ 5 min
- 3
In a separate small bowl, whisk together all the sauce ingredients: 2 tablespoons of gochujang, 1 tablespoon of soy sauce, 1 tablespoon of mirin, 1 tablespoon of sake (or rice wine), 1 teaspoon of sugar, and 1 teaspoon of sesame oil. Mix until the sauce is smooth and well combined.
⏱️ 5 min
- 4
Heat a pan over medium-high heat. Add the marinated chicken to the hot pan. Cook for approximately 5-7 minutes, stirring occasionally, until the chicken is browned on all sides and cooked through.
⏱️ 7 min
- 5
Once the chicken is cooked, add the prepared vegetables: 1/2 sliced onion and 1/2 sliced bell pepper. Sauté with the chicken for about 3-5 minutes, or until the vegetables have softened slightly but still retain a tender-crisp texture.
⏱️ 5 min
- 6
Pour the previously mixed sauce over the chicken and vegetables in the pan. Stir continuously to coat all the ingredients evenly with the sauce. Continue to cook for another 2-3 minutes, allowing the sauce to heat through and thicken slightly.
⏱️ 3 min
- 7
Take a serving bowl and fill it with a desired amount of cooked rice. Spoon the spicy chicken and vegetable mixture generously over the rice.
⏱️ 2 min
- 8
Finish the rice bowl by sprinkling chopped green onions and sesame seeds on top for added flavor and presentation. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Chicken Rice Bowl
For the Chicken
- 300 g chicken thigh, cut into bite-sized pieces
For the Chicken Marinade
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 tablespoon sake, or rice wine
- 1 teaspoon ginger, grated
- 1 garlic, clove, grated
For the Sauce
- 2 tablespoons gochujang
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 tablespoon sake, or rice wine
- 1 teaspoon sugar
- 1 teaspoon sesame oil
For the Vegetables
- 1/2 onion, sliced
- 1/2 bell pepper, any color, sliced
For Serving & Garnish
- 4 servings cooked rice, as needed
- 2 tablespoons green onions, chopped, as needed
- 1 teaspoon sesame seeds, as needed
Instructions
- 1
Take 300g of chicken thigh and cut it into uniform bite-sized pieces.
⏱️ 5 min - 2
In a mixing bowl, combine the cut chicken pieces with the marinade ingredients: 1 tablespoon of soy sauce, 1 tablespoon of mirin, 1 tablespoon of sake (or rice wine), 1 teaspoon of grated ginger, and 1 clove of grated garlic. Mix thoroughly to ensure all chicken pieces are coated. Let the chicken marinate for at least 15 minutes to absorb the flavors.
⏱️ 5 min - 3
In a separate small bowl, whisk together all the sauce ingredients: 2 tablespoons of gochujang, 1 tablespoon of soy sauce, 1 tablespoon of mirin, 1 tablespoon of sake (or rice wine), 1 teaspoon of sugar, and 1 teaspoon of sesame oil. Mix until the sauce is smooth and well combined.
⏱️ 5 min - 4
Heat a pan over medium-high heat. Add the marinated chicken to the hot pan. Cook for approximately 5-7 minutes, stirring occasionally, until the chicken is browned on all sides and cooked through.
⏱️ 7 min - 5
Once the chicken is cooked, add the prepared vegetables: 1/2 sliced onion and 1/2 sliced bell pepper. Sauté with the chicken for about 3-5 minutes, or until the vegetables have softened slightly but still retain a tender-crisp texture.
⏱️ 5 min - 6
Pour the previously mixed sauce over the chicken and vegetables in the pan. Stir continuously to coat all the ingredients evenly with the sauce. Continue to cook for another 2-3 minutes, allowing the sauce to heat through and thicken slightly.
⏱️ 3 min - 7
Take a serving bowl and fill it with a desired amount of cooked rice. Spoon the spicy chicken and vegetable mixture generously over the rice.
⏱️ 2 min - 8
Finish the rice bowl by sprinkling chopped green onions and sesame seeds on top for added flavor and presentation. Serve immediately.
⏱️ 1 min