Gochujang Chicken Bowls

I know I've said this before: I think making bowls for dinner is a great option. Why? Everyone has options, and can tailor their own bowl to suit their palate. You can add tons of veg, or tons of chicken or anything in between. Maybe you like a lot more sauce then everyone else. Maybe you want a pile of rice/grain and little else. When everyone assembles their own, everyone is most happy.

This is a great option for guests or friends, too, especially if you aren't 100% certain of food preferences. This is also a great option for a weeknight winning dinner; you can prep the chicken the night before, and even chop your veggies. Then when you get home, you just need to complete the roasting and assemble the bowls and eat!

In case you are not familiar, Gochujang is red savory chili paste often found in Korean dishes. It isn’t spicy so much as super flavorful. It is usually sold in red tubs, and is readily available in most large grocery stores, usually in the Asian food section. You can also find it online.

You can definitely grill the chicken if you'd rather, or you can use an air fryer, and roast the veggies separately.

Gochujang Chicken Bowls

Yield: 5 - 6 servings

Ingredients

1 1/2 lb boneless skinless chicken thighs/breasts, sliced into cutlets

2 tablespoons soy sauce

1 tablespoon sesame oil

2 tablespoons Gochujang

1 tbsp neutral oil (like canola or avocado), for grilling

1 large head broccoli, chopped into 1-inch florets

2 large onions, sliced thin

2 T olive oil

Gochujang Sticky Sauce:

2 tbsp Gochujang (Korean chili paste)

2 tbsp soy sauce

1 tbsp honey or brown sugar

2 tsp rice vinegar or lime juice

2 garlic cloves, minced

Cooked rice or favorite grain, for serving

Toppings: Cucumbers, Scallions, Sesame Seeds

Directions

Marinate the chicken: In a large bowl, add chicken to the bowl with soy sauce, gochujang, and sesame oil. Let sit for a few minutes or make in advance.

Heat oven to 425. On a baking sheet, toss the broccoli and onions with olive oil. Season with salt and pepper. Toss well and then spread into an even layer. Bake for 25 minutes or until starting to soften.

Take the pan out of the oven. Stir the broccoli and then respread into an even layer. Lay the chicken on top of the broccoli, trying to not crowd the chicken pieces together. Slide the pan back into the oven, and bake 30 - 45 minutes or until baked through and starting to brown. Once the chicken is cooked through, remove the pan from the oven, and let the pan rest for 10 minutes until ready to assemble your bowl.

Meanwhile, make the sauce: In a small bowl, mix gochujang, soy sauce, honey, vinegar, and garlic.

Make the Bowls:

Split rice or grain between bowls and top with chicken and your toppings of choice. Drizzle with sauce. Enjoy!