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Easy Korean Chicken Rice Bowls

A satisfying homemade meal that combines crispy chicken, vibrant vegetables, and fluffy rice, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Korean
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1 lb chicken breast, sliced Ensure chicken is Halal-certified.
  • 1/4 cup soy sauce Use Halal-certified soy sauce.
  • 2 tablespoons brown sugar
  • 1 tablespoon sesame oil
  • 1 tablespoon garlic, minced
  • 1 tablespoon ginger, minced
For the Bowl
  • 2 cups cooked rice Any variety you prefer.
  • 1 cup broccoli florets
  • 1/2 cup carrots, julienned
  • 2 pieces green onions, sliced
  • to taste sesame seeds For garnish.

Method
 

Marinate the Chicken
  1. In a bowl, combine the sliced chicken, soy sauce, brown sugar, sesame oil, minced garlic, and minced ginger. Mix well and let it marinate for at least 15 minutes.
Prepare the Rice
  1. If you haven't cooked your rice yet, bring water to a boil, add your preferred type of rice, cover, and reduce heat to low. Cook as per instructions until fluffy.
Cook the Chicken
  1. In a large skillet over medium heat, add a little oil. Once hot, add the marinated chicken. Cook for about 5-7 minutes, or until the chicken is fully cooked through and lightly caramelized. Stir occasionally to ensure even cooking.
Add the Vegetables
  1. Once the chicken is cooked, add broccoli florets and julienned carrots to the skillet. Stir-fry for an additional 3-5 minutes or until the veggies are tender but still crisp.
Assemble the Bowl
  1. In bowls, add a generous scoop of cooked rice, then top with the chicken and veggie mixture. Garnish with sliced green onions and sesame seeds.
Serve and Enjoy
  1. Your Easy Korean Chicken Rice Bowls are ready to be devoured! Gather your loved ones and enjoy this wholesome meal together.

Notes

For gluten-free, use tamari sauce instead of soy sauce. Marinating longer enhances the flavor. Do not overcrowd the pan while cooking to avoid steaming.