Ingredients
Scale
- 1 pound boneless, skinless chicken thighs
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 cup cooked jasmine rice
- 1 cup chopped green onions (for garnish)
Instructions
- Step 1: Begin by marinating the chicken thighs. In a bowl, combine soy sauce, brown sugar, sesame oil, minced garlic, and grated ginger. Add the chicken thighs to the marinade and let them sit for at least 30 minutes.
- Step 2: While the chicken is marinating, cook the jasmine rice according to package instructions. Once cooked, set aside and keep warm.
- Step 3: Preheat a grill pan or skillet over medium-high heat. Remove the chicken from the marinade and cook for about 5-7 minutes on each side, or until fully cooked and caramelized.
- Step 4: Once the chicken is cooked through, remove it from the heat and let it rest for a few minutes before slicing it into bite-sized pieces.
- Step 5: To assemble the bowls, divide the cooked jasmine rice among serving bowls. Top with sliced Korean BBQ chicken and garnish with chopped green onions. Serve immediately and enjoy!
Notes
- For optimal storage, place any leftover Korean BBQ chicken and rice in an airtight container in the fridge, where it will keep well for up to 3 days.
- When reheating, warm the chicken in a skillet over medium heat with a splash of water or chicken broth to maintain moisture, ensuring it stays juicy and flavorful.
- For a refreshing twist, serve your bowls with a side of pickled vegetables or kimchi to complement the savory flavors of the dish.
- To enhance the marinade's flavor, consider adding a tablespoon of gochujang (Korean chili paste) for a spicy kick that pairs beautifully with the sweetness of the brown sugar.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 4g
- Trans Fat: 0g
- Protein: 8g