09/23/2026
It's !
I had a version of this at Wegmans yesterday and it was so good!!
SWEET & SPICY KOREAN CHICKEN BOWLS
INGREDIENTS:
For the chicken:
* 1½ lbs boneless, skinless chicken thighs
* 1 tbsp avocado or olive oil
* 1 tsp garlic powder
* ½ tsp onion powder
* ½ tsp salt
* ½ tsp black pepper
For the sweet & spicy Korean sauce
* 3 tbsp gochujang
* 2 tbsp honey
* 1½ tbsp low-sodium soy sauce or tamari
* 1 tbsp rice vinegar
* 1 tsp sesame oil
* 1 clove garlic, minced
* 1–2 tbsp water, to thin
For the creamy sesame dressing:
* ¼ cup plain Greek yogurt
* 2 tbsp mayonnaise
* 1 tbsp rice vinegar
* 1 tsp sesame oil
* 1 tsp honey
* Pinch of salt
* 1–2 tsp water, as needed to thin
For the bowls:
* 2 cups cooked jasmine rice
* 3 cups shredded cabbage or bagged coleslaw mix
* 1 cup shredded carrots
* 1 cucumber, diced
* 2 green onions, thinly sliced
* Sesame seeds, optional
INSTRUCTIONS:
1. Make the rice�Cook the jasmine rice according to package directions. You'll want about 2 cups cooked, or ½ cup per bowl.
2. Prepare the chicken�Cut the chicken thighs into bite-sized pieces. Toss with the oil, garlic powder, onion powder, salt, and pepper.
Heat a large skillet over medium-high heat. Add the chicken in a single layer and cook for about 8–10 minutes, stirring occasionally, until browned on the outside and cooked through to 165°F.
3. Make the Korean sauce�In a small bowl, whisk together the gochujang, honey, soy sauce, rice vinegar, sesame oil, garlic, and 1 tablespoon water. Add another tablespoon of water if you'd like it more drizzle-able.
No need to cook the sauce!
4. Make the creamy sesame dressing.�Whisk together the Greek yogurt, mayo, rice vinegar, sesame oil, honey, and a pinch of salt. Add a teaspoon or two of water until it's thin enough to drizzle.
5. Prepare the veggies.�Combine the cabbage, carrots, cucumber, and green onions. You can leave these completely undressed so they stay nice and crunchy.
6. Assemble each bowl:�Add ½ cup cooked jasmine rice to the bottom of each bowl. Top with a generous amount of the crunchy veggie mixture and about 5 oz cooked chicken thigh.
Drizzle with the creamy sesame dressing, followed by the sweet & spicy Korean sauce. Sprinkle with sesame seeds and extra green onions (optional)
Meal-prep tip:
Portion the rice and chicken together, keep the raw veggies separate, and put both sauces in little containers.
Reheat just the chicken and rice, then add the cold crunchy veggies and sauces afterward!
Makes 4 servings | ~35–40g protein per bowl
