Korean Chicken Rice Bowl
This Korean Spicy Chicken Rice Bowl is SO good and so easy to make. Enjoy it as a rice bowl or a lettuce wrap and you have yourself a delicious, hot, flavorful meal.
You can also add in extra veggies of your choice!
Full recipe below and on jasminepak.com
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2 lbs chicken thighs, cut into bite sized pieces (I like skin on, but feel free to use skinless or chicken breast)
toasted sesame seeds to taste
Red butter leaf lettuce (sub romaine)
3 tbsp plum syrup (sub honey)
2 tbsp minced garlic
2 tbsp Gochugaru Powder (Or to taste)
2 tbsp sugar (I use Monkfruit Sweetener)
2 tbsp mirin
2 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp chicken bouillon powder
1 tbsp Dasida (Korean beef bouillon powder)
Add chicken to a large pan over medium high heat and cook until browned.
Make the sauce. Add plum syrup, minced garlic, gochugaru powder, sweetener of choice, mirin, soy sauce, oyster sauce, chicken bouillon powder, and dasida to a small bowl and mix well.
Return the pan and pour the sauce over the chicken. Toss until chicken is evenly coated in sauce.
Lower the heat to medium or medium low and cook until sauce is reduced to a thicker consistency.
Scoop chicken over rice and top with toasted sesame seeds and lettuce.
ALT: enjoy it as a chicken lettuce cup!