Korean Chicken Bowl
A keto Korean-style chicken bowl with a richly glazed sauce and a bed of crispy vegetables.
Ingredients
- ●1 pound Chicken breast
- ●2 teaspoons Korean chili flakes
- ●2 tablespoons Soy sauce
- ●1 tablespoon Brown sugar
- ●2 tablespoons Rice vinegar
- ●2 tablespoons Gochujang
- ●1 tablespoon Sesame oil
- ●1 medium Cucumber
- ●1 medium Carrots
- ●1/4 cup Green onions
Instructions
- 1
1. In a large bowl, whisk together soy sauce, brown sugar, rice vinegar, and gochujang.
- 2
2. Add the chicken breast to the marinade and refrigerate for at least 30 minutes.
- 3
3. Preheat a grill or grill pan to medium-high heat.
- 4
4. Remove the chicken from the marinade and cook for 5-7 minutes per side, or until cooked through.
- 5
5. While the chicken is cooking, toast the sesame seeds in a small pan over medium heat.
- 6
6. In a small bowl, whisk together the sesame oil and toasted sesame seeds.
- 7
7. To make the glaze, combine the sesame oil mixture with the remaining marinade.
- 8
8. Brush the glaze over the chicken during the last minute of cooking.
- 9
9. To assemble the bowls, slice the cooked chicken and serve over a bed of crispy vegetables.
- 10
10. Garnish with green onions and serve immediately.