When I’m planning meals, I often look to local restaurants for inspiration. It’s a fun way to try new dishes for dinner while keeping my meals aligned with my gut health goals. Recently, my husband suggested I recreate a Korean street food bowl from one of his favorite food trucks. Challenge accepted! This recipe is the result and I have made it multiple times since. It also uses all water-based cooking methods and is completely oil-free.
Before vs. Now: How I Cook Has Changed
Before (the old way):
- Chicken and carrots cooked in sesame oil
- Served over cauliflower rice (roasted in oil) or raw leafy greens
- Result? Tougher on digestion and more inflammatory
Now (the water-based way):
- Chicken thighs simmered in broth
- Carrots steamed until tender
- Served over rice (boiled and simmered)
- Result? Easier to digest and anti-inflammatory
By simply switching cooking methods, the meal becomes gentler on the gut.
Why Water-Based Cooking?
Water-based cooking methods (steaming, simmering, poaching and boiling) reduce the need for oils and make foods easier to digest. For someone like me with a sensitive digestive system, this approach has been a game-changer. Not only does it minimize inflammation, but it also helps retain nutrients and keeps meals feeling lighter without sacrificing taste.
Korean-Inspired Chicken & Rice Bowl
Equipment
- Large skillet
- Steamer basket or pot
Ingredients
For the bowls
- 1 pound boneless and skinless chicken thighs
- 5-6 medium carrots peeled and chopped
- 1 cup white Jasmine rice rinsed
- 2 cups water
- ½ cup kimchi divided
- Chicken or veggie broth for cooking
- Sesame seeds and sliced green onion for garnish if desired
For the sauce
- ¼ cup coconut aminos
- 1 teaspoon Sriracha optional
- 1 teaspoon raw honey
- ½ teaspoon sesame oil
Instructions
- Season chicken thighs with sea salt.
- In the bottom of a large skillet/cast iron over medium high heat, pour in enough broth to cover the bottom. Add chicken thighs, cover, and cook 4-5 minutes. Flip. Continue to cook about 10 more minutes (covered) until internal temperature reaches 165 degrees F. Set aside.
- Meanwhile, steam the carrots and cook the rice. In a steamer basket or pot over boiling water, add carrots and steam about 12 to 15 minutes until fork tender.
- Combine rice and water in a small saucepan over high heat (uncovered). Bring to a boil. Cover the saucepan and reduce heat to low. Simmer 15 minutes until liquid is absorbed and rice is fluffy.
- Make the sauce. In a small bowl, whisk together the coconut aminos, sriracha (if using), raw honey, and sesame oil.
- Assemble: divide rice between serving bowls. Add chicken, steamed carrots, and kimchi. Drizzle the sauce and top with sesame seeds and sliced green onions.
Notes
- Proteins: Swap chicken thighs for salmon, shrimp, or tofu.
- Veggies: Add steamed broccoli, cabbage, mushrooms, or bean sprouts.
