These Korean Chicken bowls offer a ton of flavor along with a spicy kick from the gochujang, a spicy fermented paste. Served over fragrant brown rice or quinoa and a quick crunchy slaw, this is an easy weeknight dinner or your next Sunday meal prep!

Instructions

  1. Combine ingredients for Korean chicken in a bowl - mix until everything is combined. Add Just Bare Chicken thighs and allow to marinate for at least 30 minutes or longer. Marinate overnight for best results.
  2. While chicken is marinating, prepare fragrant brown rice by combining water, rice and salt in a small pot. - bring to a boil and reduce to a simmer.
  3. Simmer rice until all water is absorbed and rice is tender - about 15 minutes.
  4. Remove rice from heat, cover with lid and allow to steam for 5-10 minutes.
  5. Once rice is ready, fluff with a fork and mix in sesame oil and scallions - keep warm.
  6. For the crunchy slaw, combine the vegetables in a large bowl.
  7. In a smaller bowl, combine the remaining ingredients to create a dressing - stirring to dissolve everything.
  8. Toss mixed slaw vegetables with the sesame dressing and mix until combined. Adjust seasoning with salt if needed - allow slaw to sit in the refrigerator for at least 15 minutes before serving.
  9. Preheat a cast iron pan or grill pan over medium-high heat.
  10. Using tongs and working in 2 batches, place two thighs in the pan to prevent overcrowding and cook for 5-6 minutes on each side.
  11. Cook until both sides are caramelized and chicken reaches an internal temperature of 165°F.
  12. Remove from the pan and continue with remaining chicken.
  13. Optional: Once chicken is removed from the pan, add excess marinade to the pan and bring to a boil for 2-3 minutes. Use as a glaze to serve.
  14. To serve, in a bowl add a base of fragrant brown rice followed by a piece of chicken and a serving of slaw on the side. Add additional glaze over the chicken and garnish with extra cilantro and sesame seeds if desired.