Spicy Gochujang Chicken Rice Bowl
Nutrition per serving
Protein per 100 kcal: 6.9g · Energy from macros: 30% protein / 44% carbs / 26% fat
Ingredients
- 350g chicken breast, sliced into strips
- 2 tbsp gochujang (Korean chilli paste)
- 1 tbsp soy sauce
- 1 tbsp honey
- 2 garlic cloves, finely grated
- 1 tsp fresh ginger, finely grated
- 1 tsp sesame oil
- 1 tbsp rice vinegar
- 120g jasmine rice, rinsed
- 1 medium carrot, shredded
- 1/2 cucumber, cut into ribbons
- 150g edamame in pods
- 2 spring onions, thinly sliced
- 1 tsp sesame seeds
- 1 tsp neutral oil, for the pan
- Salt, to taste
Instructions
Whisk the gochujang, soy sauce, honey, garlic, ginger, sesame oil and rice vinegar in a bowl until smooth and glossy.
Add the chicken strips and toss until well coated, then leave to marinate for 10 minutes while you cook the rice.
Cook the rice according to the packet, then steam the edamame in pods for 3-4 minutes until tender.
Heat the oil in a large pan over high heat and sear the chicken for 3-4 minutes per side until caramelised at the edges and cooked through.
Pour in any leftover marinade and let it bubble for 1-2 minutes until it thickens into a sticky glaze over the chicken.
Divide the rice between two bowls, top with the sliced chicken, shredded carrot, cucumber ribbons and edamame, then scatter over spring onions and sesame seeds.
This is the dinner I make when I want something bold without blowing the day's calories. Sticky, sweet-heat gochujang chicken, cool crunchy vegetables and fluffy rice to catch every drop of sauce — a high-protein bowl that actually keeps you full. Log it after dinner at nutricounter.net/tools/tracker and it fits a weight-loss day far more easily than it tastes.
