Korean-Inspired Chicken & Rice Bowl
This Korean-inspired chicken and rice bowl is a lighter, gut-friendly take on a street food favorite. Using water-based cooking methods, chicken thighs are simmered in broth, carrots are gently steamed, and everything is served over fluffy rice. Finished with a simple, flavorful sauce and your favorite toppings, it’s a nourishing meal that’s both satisfying and easier to digest.
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
Variations:
- Proteins: Swap chicken thighs for salmon, shrimp, or tofu.
- Veggies: Add steamed broccoli, cabbage, mushrooms, or bean sprouts.