KOREAN CHICKEN RICE BOWL WITH SWEET CHILI SAUCE

ISweet Chili Chicken Rice Bowl 500 4427.jpgNGREDIENTS
Marinade
  • 3 Tbsp Soy sauce
  • 1 Tbsp lemon juice
  • 1 Tbsp Honey
  • 1 Tbsp Maple Syrup
  • 1 Tbsp Mirin
  • 1 Tbsp garlic (minced)
  • 1 Tbsp ginger (minced)
  • 1 Tbsp sesame oil
  • 1 Tbsp sesame seeds
  • 3 Tbsp chili paste Gochujang (korean red chili paste)
Sauce
  • 3 cloves garlic (minced)
  • 1 Tbsp ginger (minced)
  • ⅓ cup orange juice (about 1 orange squeezed)
  • ⅓ cup lime juice (about 2 limes)
  • ⅔ cup Sweet Chili Sauce
  • 2 Tbsp Gochujang (korean red chili paste)
  • 1 Tbsp Sriracha
Main Dish
  • 1 lb chicken thighs (boneless/skinless)
  • 1 bunch green onions (chopped, whites and tender green parts)
  • 8 oz spinach
  • 4 eggs
  • 4 cups cooked brown rice (2 cups uncooked)

 

Marinade
  1. Mix all ingredients together in large non-reactive bowl
  2. Add chicken to bowl, covering each piece of chicken
  3. Refrigerate for 30 mins
Sauce
  1. Mix all ingredients, blend well and set aside
Main Dish
  1. You can pan fry the chicken in 1Tbsp veg oil for 4-5 mins per side. Grilling the chicken would work as well over a medium fire – the sugar in the marinade will darken so keep an eye on it
  2. Cut chicken into strips or bite size pieces
  3. Steam spinach in ¼ cup of water – set aside
  4. Poach or pan fry eggs (over easy if frying)
Assembly
  1. Scoop a cup of rice into each serving bowl
  2. Place some of the cooked spinach on one side of the bowl
  3. Place one of the chicken thighs (cut up) on top of the rice
  4. Place a cooked egg on top
  5. Add Kimchi to the side if you like
  6. Top with sliced green onions and drizzle a few Tablespoons of sauce over the whole bowl and serve
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