Chicken Bulgogi Rice Bowls

5 meals

From a reel by Stealth Health Life — watch the original

Ingredients

• 900g (32oz) boneless skinless chicken thighs
• 75g (5 Tbsp) soy sauce
• 80g (4 Tbsp) honey
• 45g (3 Tbsp) gochujang
• 20g (4 tsp) garlic purée
• 20g (4 tsp) ginger purée
• 20g (4 tsp) rice vinegar
• 10g (2 tsp) neutral oil
• 1/2 diced yellow onion
• Black pepper & gochugaru to taste (optional)
• Black pepper & gochugaru to taste (optional)
• 6 mini cucumbers, quartered
• 60g (4 Tbsp) rice vinegar
• 45g (3 Tbsp) soy sauce
• 30g (1.5 Tbsp) honey
• 5g (1 tsp) toasted sesame oil
• 2-3 cloves minced garlic (optional)
• Sesame seeds
• 240g (1 cup) sriracha
• 240g (1 cup) nonfat plain greek yogurt
• 75g (5 Tbsp) light mayo
• 30g (2 Tbsp) rice vinegar
• 30g (2 Tbsp) gochujang
• 5g (1 tsp) toasted sesame oil
• Salt/pepper to taste
• Salt/pepper to taste
• 250g sushi/short grain rice, dry weight
• Green onions
• Sesame seeds
• Gochugaru (Korean chili flakes, optional)

Instructions

1. In a bowl, combine the chicken thighs with soy sauce, honey, gochujang, garlic purée, ginger purée, rice vinegar, and neutral oil. Add diced onion, black pepper, and gochugaru if using, then let the chicken marinate.
2. Prepare the cucumber salad by combining quartered cucumbers, rice vinegar, soy sauce, honey, sesame oil, and minced garlic if using. Sprinkle with sesame seeds and refrigerate.
3. Make the spicy mayo by mixing sriracha, nonfat Greek yogurt, light mayo, rice vinegar, gochujang, and sesame oil. Season with salt and pepper to taste, then refrigerate.
4. Cook the sushi rice according to package instructions.
5. Cook the marinated chicken in a pan until fully cooked through.
6. Assemble the bowls by placing a portion of rice in each bowl, topping with the cooked chicken, cucumber salad, and spicy mayo. Garnish with green onions, sesame seeds, and gochugaru if desired.