Korean Rice Bowl with Spicy Gochujang Chicken and Fresh Veggies

Allergens

Soy

Ingredients

• 1 cup uncooked quinoa, rinsed
• 2 cups water
• 8 oz boneless, skinless chicken breast, diced
• 3 tablespoons gochujang (Korean red chili paste)
• 1 tablespoon honey
• 1 tablespoon soy sauce (gluten
• free)
• 1 teaspoon sesame oil
• 1 teaspoon minced garlic
• 1 cup shredded carrots
• 1 cup shredded cabbage
• 1/2 cup cucumber, thinly sliced
• 1/2 avocado, sliced
• 1 green onion, thinly sliced
• Salt and pepper to taste

Instructions

1. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat and simmer for 15 minutes or until cooked through. Remove from heat and let stand covered for 5 minutes. Fluff with a fork and set aside.
2. In a small bowl, mix together gochujang, honey, soy sauce, sesame oil, and minced garlic. Set aside.
3. Heat a non stick skillet over medium high heat. Add diced chicken and cook until no longer pink, about 5 7 minutes. Stir in the gochujang mixture and continue to cook for another 2 3 minutes or until heated through. Season with salt and pepper to taste. Remove from heat.
4. To assemble, divide cooked quinoa among four bowls. Top with spicy chicken, shredded carrots, cabbage, cucumber slices, avocado, and green onions. Serve immediately.

Chef’s Insight

Experiment with different vegetables or protein sources to create your own personalized Korean Rice Bowl.

Notes

Adjust the spiciness of the gochujang chicken to your preference by increasing or decreasing the amount used.