Description
Delicious and easy Korean Chicken Bowls featuring marinated and pan-seared chicken breasts served over steamed rice and vegetables, topped with a rich, flavorful soy-based sauce, green onions, and toasted sesame seeds. This recipe brings savory, sweet, and nutty flavors together for a satisfying meal perfect for weeknight dinners.
Ingredients
Scale
Chicken and Marinade
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 4 cloves fresh garlic, minced
- 1/4 cup low-sodium soy sauce
- 3 tbsp brown sugar
- 2 tbsp sesame oil
Base and Toppings
- 2 cups cooked rice
- 1 cup assorted steamed vegetables (e.g., broccoli, carrots)
- 2 green onions, sliced
- 1 tbsp sesame seeds
Instructions
- Marinate the Chicken: In a bowl, combine the soy sauce, brown sugar, minced garlic, and sesame oil. Add the chicken breasts to the marinade and coat them well. Allow the chicken to marinate for at least 30 minutes to absorb the flavors.
- Prepare Cooking Setup: Preheat the oven to 400°F (200°C) if you prefer baking, or heat a skillet over medium-high heat to pan-sear the chicken for a quicker option.
- Cook the Chicken: Remove the chicken breasts from the marinade, reserving the marinade for later. Cook the chicken until golden brown and fully cooked through, about 6 to 7 minutes per side in the skillet, or bake until cooked through if using the oven.
- Thicken the Sauce: Pour the reserved marinade into a saucepan and bring it to a boil. Reduce the heat and simmer for approximately 5 minutes until the sauce thickens to a glaze consistency.
- Assemble the Bowls: Slice the cooked chicken. Divide cooked rice and steamed vegetables into serving bowls. Top with sliced chicken, drizzle generously with the thickened sauce, and garnish with sliced green onions and sesame seeds.
Notes
- Marinating the chicken for longer than 30 minutes, preferably a few hours, will enhance the flavor even more.
- You can use white, brown, or jasmine rice based on your preference.
- Feel free to use any favorite vegetables for steaming, such as snap peas or bell peppers.
- To make this recipe gluten free, substitute soy sauce with tamari or coconut aminos.
- Toast the sesame seeds lightly in a dry skillet before adding for more aroma and flavor.
