Servings: 5 People
Calories: 579kcal
Ingredients
Chicken & Marinade -
- 1kg (2.2lb) - Chicken Thigh, Boneless & Skinless
- 2 tsp (10ml) - Toasted Sesame Oil
- 5 - Garlic Cloves, Grated
- 10g (0.3oz) - Ginger, Peeled & Grated
- ¼ Cup (60g) - Gochujang (Korean Spice Paste)
- 1 ½ Tbsp (30g) - Sriracha Sauce
- ¼ Cup (60g) - Low Sodium Soy Sauce
- Ground White Pepper
Gochujang Cucumbers -
- 1 - Large Continental Cucumber, Thick Sliced
- 1 Tbsp (20g) - Gochujang
- 2 - Garlic Cloves, Grated
- 2 tsp (10ml) - Low Sodium Soy Sauce
- 2 tsp (10ml) - 10ml - Rice Wine Vinegar
- ½ tsp (2g) - Gochugaru or Chilli Flakes
- 1 tsp (5ml) - Toasted Sesame Oil
- 1 - Spring Onion (Scallion), Thinly Sliced
- Salt & Ground White Pepper
Jasmine Rice -
- 300g (10.5oz) - g Jasmine Rice, Washed
- 500ml (2 Cups) - Cold Water
- Salt & Ground White Pepper
Instructions
- Marinate the chicken with all of the ingredients for up to 48 hours. It can be used right away.
- Add all of the gochujang cucumber ingredients to a bowl and mix well. Store in the fridge until ready to serve.
- Place the chicken onto a baking tray lined with parchment paper and put it into an oven at 220.c - 430.f. Bake for 20 minutes or until cooked through. If you wish to char it slightly, switch the oven setting to grill/broil in the remaining 5 minutes. To cook in an air fryer, set it to 200.c - 390.f and air fry for 16-18 minutes or until cooked and lightly charred. Allow the chicken to rest for 5 minutes, and slice it into strips or dice.
- Add the rice and cold water to a saucepan over high heat. Season with salt and ground white pepper and bring to a boil. Place on a lid, reduce the heat to low and cook for 12 minutes. Remove from the heat and leave the lid on for 4 minutes to steam. Remove the lid and fluff with a fork or spatula.
- Serve in 5x 750ml meal prep containers. Place the rice on one side, chicken in the middle and cucumber salad on the other. Garnish with spring onion (scallion) and black and white sesame seeds (garnishes are optional).
Nutrition Guide
Nutrition Facts
Korean Chicken Rice Bowl Meal Prep
Serving Size
440 g
Amount per Serving
Calories
579
% Daily Value*
Fat
12
g
18
%
Saturated Fat
3
g
19
%
Polyunsaturated Fat
4
g
Monounsaturated Fat
3
g
Cholesterol
188
mg
63
%
Sodium
1496
mg
65
%
Potassium
599
mg
17
%
Carbohydrates
67
g
22
%
Fiber
1
g
4
%
Sugar
12
g
13
%
Protein
46
g
92
%
Vitamin A
125
IU
3
%
Vitamin C
6
mg
7
%
Calcium
40
mg
4
%
Iron
1.9
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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