Gluten-Free Chicken Bulgogi Rice Bowl

Ingredients

• about 680 g Boneless, skinless chicken thighs
• 1/4 cup Tamari
• 2 tbsp Brown sugar
• 1 tbsp Sesame oil
• 4 cloves Garlic
• 1 tsp Ginger
• 1 tbsp Gochujang (Korean chili paste)
• 1 tbsp Rice vinegar
• 4 cups Cooked brown rice
• 1 cup Carrots, julienned
• 2 cups Spinach
• 1 tbsp Sesame seeds

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 680 g of boneless, skinless chicken thighs into thin strips, about 0.635 cm thick.
2. 2In a medium bowl, whisk together the 1/4 cup tamari, 2 tbsp brown sugar, 1 tbsp sesame oil, 4 cloves of minced garlic, 1 tsp of grated ginger, 1 tbsp gochujang, and 1 tbsp rice vinegar until well combined.
3. 3Add the cut chicken strips to the marinade. Toss to coat evenly, then cover the bowl and let it marinate for at least 15 minutes at room temperature, or up to 2 hours in the refrigerator.
4. 4Heat a 30.48 cm skillet or wok over medium-high heat until it is very hot. Add the marinated chicken in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned and reaches an internal temperature of 74°C.
5. 5While the chicken is cooking, prepare your serving bowls. Divide the 4 cups of cooked brown rice among four bowls.
6. 6Top the brown rice with the cooked chicken. Arrange the 1 cup of julienned carrots and 2 cups of spinach alongside the chicken in each bowl.
7. 7Sprinkle each bowl with 1 tbsp of sesame seeds before serving.

Related Guides