Ingredients
4 boneless, skinless chicken breasts (approx. 6 oz each)
2 cups cooked steamed white or brown rice
2–3 tablespoons gochujang (Korean chili paste)
2–3 tablespoons low-sodium soy sauce
2–3 tablespoons sesame oil
3 garlic cloves, minced
1 tablespoon honey or brown sugar
1/4 cup grated carrots
1 small cucumber, sliced into matchsticks
1 green onion, thinly sliced
1 tablespoon toasted sesame seeds
1 teaspoon cornstarch (optional, for thickening)
3 tablespoons water or vegetable broth
Instructions
Thinly slice chicken breasts diagonally into strips.
In a bowl, mix gochujang, soy sauce, sesame oil, minced garlic, and honey. Pour half the marinade over the chicken and refrigerate for 15 minutes.
Heat a large skillet over medium-high heat and add the remaining marinade. Bring to a simmer.
Add sliced chicken to the skillet and cook for 8-10 minutes, stirring occasionally, until browned and cooked through. If using, mix cornstarch and water, then swirl into the sauce until slightly thickened.
Serve hot chicken over rice, and top with green onions, sesame seeds, carrots, and cucumber.
Notes
For extra heat, add a pinch of red pepper flakes to the marinade.
Serve with steamed rice at room temperature for a balanced texture.
Store leftovers in airtight containers and reheat in the microwave or oven.
Swap rice for quinoa or cauliflower rice for a low-carb option.
- Prep Time: 15
- Cook Time: 20
- Category: Lean Chicken
- Method: Stir fry
- Cuisine: Korean-inspired
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 10g
- Sodium: 3000mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg