Creamy Gochujang Chicken Rice Bowls
Creamy Gochujang Chicken Rice Bowls
Ingredients
For the Creamy Gochujang Chicken
- 2 chicken breasts, diced into bite-sized pieces
- 1 tablespoon oil
- 1/2 onion, diced
- 1 tablespoon ginger, minced
- 2 cloves garlic, minced
- 2 tablespoons gochujang
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1/2 cup chicken broth
- 1/2 cup heavy cream
For Serving and Garnish
- 4 cups cooked rice, warm
- 1/2 cucumber, sliced
- 2 spring onion, chopped
- 1 teaspoon sesame seeds, for garnish
- 2 lime wedges, for serving
Instructions
- 1
Dice the chicken breasts into bite-sized pieces. Heat 1 tablespoon of oil in a large skillet or pan over medium-high heat.
⏱️ 2 min
- 2
Add the diced chicken to the hot pan and cook, stirring occasionally, until it is browned and cooked through, about 4-5 minutes. Once cooked, remove the chicken from the pan and set it aside on a plate.
⏱️ 5 min
- 3
Add the diced onion to the same pan (no need to clean it) and cook until it softens, about 2-3 minutes. Then, add the minced ginger and minced garlic. Cook for 1 minute more until the aromatics are fragrant.
⏱️ 3 min
- 4
Stir in the gochujang, soy sauce, honey, and rice vinegar into the pan with the aromatics. Mix all the ingredients well to combine and cook for 30 seconds.
⏱️ 1 min
- 5
Pour in the chicken broth and heavy cream. Stir the mixture well and bring it to a gentle simmer. Let it simmer for 2-3 minutes, stirring occasionally, until the sauce thickens slightly and becomes creamy.
⏱️ 3 min
- 6
Return the cooked chicken to the pan and mix it thoroughly with the creamy gochujang sauce, ensuring all the chicken is well coated.
⏱️ 1 min
- 7
Serve the creamy gochujang chicken immediately over a bed of freshly cooked rice.
⏱️ 1 min
- 8
Garnish generously with sliced cucumber, chopped spring onion, sesame seeds, and a fresh lime wedge for an extra touch of flavor.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Gochujang Chicken Rice Bowls
For the Creamy Gochujang Chicken
- 2 chicken breasts, diced into bite-sized pieces
- 1 tablespoon oil
- 1/2 onion, diced
- 1 tablespoon ginger, minced
- 2 cloves garlic, minced
- 2 tablespoons gochujang
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1/2 cup chicken broth
- 1/2 cup heavy cream
For Serving and Garnish
- 4 cups cooked rice, warm
- 1/2 cucumber, sliced
- 2 spring onion, chopped
- 1 teaspoon sesame seeds, for garnish
- 2 lime wedges, for serving
Instructions
- 1
Dice the chicken breasts into bite-sized pieces. Heat 1 tablespoon of oil in a large skillet or pan over medium-high heat.
⏱️ 2 min - 2
Add the diced chicken to the hot pan and cook, stirring occasionally, until it is browned and cooked through, about 4-5 minutes. Once cooked, remove the chicken from the pan and set it aside on a plate.
⏱️ 5 min - 3
Add the diced onion to the same pan (no need to clean it) and cook until it softens, about 2-3 minutes. Then, add the minced ginger and minced garlic. Cook for 1 minute more until the aromatics are fragrant.
⏱️ 3 min - 4
Stir in the gochujang, soy sauce, honey, and rice vinegar into the pan with the aromatics. Mix all the ingredients well to combine and cook for 30 seconds.
⏱️ 1 min - 5
Pour in the chicken broth and heavy cream. Stir the mixture well and bring it to a gentle simmer. Let it simmer for 2-3 minutes, stirring occasionally, until the sauce thickens slightly and becomes creamy.
⏱️ 3 min - 6
Return the cooked chicken to the pan and mix it thoroughly with the creamy gochujang sauce, ensuring all the chicken is well coated.
⏱️ 1 min - 7
Serve the creamy gochujang chicken immediately over a bed of freshly cooked rice.
⏱️ 1 min - 8
Garnish generously with sliced cucumber, chopped spring onion, sesame seeds, and a fresh lime wedge for an extra touch of flavor.
⏱️ 1 min