Quick Gochujang Chicken Rice Bowl
When you need dinner fast, this bowl is saucy, bold, and done in one skillet.
This is the dinner to make when you’re tired, hungry, and do not want to think very hard. It gives you the flavor of a gochujang chicken bowl without a long marinade or a bunch of steps. Use it on a weeknight when you have leftover rice, a bag of coleslaw mix, or just need something filling before takeout becomes the default. The sauce is spicy-sweet, the chicken cooks quickly, and the whole bowl feels complete with minimal effort. Expect big flavor, a little heat, and a meal that is more satisfying than complicated.
Ingredients
- 1.5 lb boneless skinless chicken breast — Cut into bite-size pieces
- 2 tbsp neutral oil — Divided
- 1 tsp salt — Divided
- 0.5 tsp black pepper
- 3 tbsp gochujang
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp rice vinegar
- 2 tbsp water
- 2 tsp garlic — Minced
- 3 cup cooked rice — Warm
- 3 cup coleslaw mix
- 2 unit scallions — Thinly sliced
- 1 tbsp sesame seeds — Optional but nice
Method
- 1 Mix the gochujang, soy sauce, honey, rice vinegar, water, and garlic in a small bowl.
- 2 Season the chicken with the salt and pepper. Heat 1 tbsp oil in a large skillet over medium-high heat, then cook the chicken until browned and cooked through, 6 to 8 minutes.
- 3 Push the chicken to one side, add the remaining 1 tbsp oil and the coleslaw mix, and stir-fry for 2 to 3 minutes until just softened.
- 4 Pour in the sauce and toss everything for 30 to 60 seconds until glossy and coated.
- 5 Serve over warm rice and finish with scallions and sesame seeds.
Variations
- Vegetarian swap — Use extra-firm tofu cubes instead of chicken and brown them the same way before adding the sauce.
- Faster swap — Use pre-cooked chicken strips or rotisserie chicken and just warm them in the sauce for a 5- to 7-minute dinner.
- Vegetable swap — Swap the coleslaw mix for broccoli slaw, thin-sliced bell peppers, or snap peas.
Notes
If your rice is cold, microwave it first so the bowl comes together faster. For less heat, use 2 tbsp gochujang instead of 3 and add a little more honey.
Equipment that helps
- Large skillet — It gives the chicken enough space to brown quickly instead of steaming.
- Small bowl — Mixing the sauce separately keeps the cooking step fast and low-stress.
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