Korean Chicken with Coconut Rice.

I’ve got some Korean chicken that you can eat allllll week long right here.

This bowl is colorful. Loaded down with tons of flavor. Super satisfying and pretty easy to make too! In other words: PERFECT.
Let’s get to it.

If you have The Pretty Dish, then you know that these are almost identical to my Korean beef bowls! I made a version of those here on the blog with ground beef, but the book recipe uses sliced sirloin and lots of spiralized carrots. It’s SO flavorful and comes together very quickly.
Anyway! I made them for dinner a few weeks ago and Eddie decided that it would be a great meal for him to prep on Sundays for the week. That made me happy and… annoyed.
Because one he starts prepping something I love to make and eats it every day for a few weeks, he ends up getting sick of it and I remove it from the dinner rotation. Hmmmpf. Whyyyy does he have to go and do that?!

The next week we ended up using the same marinade on chicken instead. I did the broiling method that we use every single week (seriously!) but these would be incredible grilled and you can probably bake them too. However, when you broil them you get that caramely, charred flavor that is the closest you can get to grilling.
And it tastes so good!

Coconut rice is another go-to that I love, so I made some brown jasmine rice (Trader Joe’s has the best!) and white jasmine rice using my coconut rice recipe. I could eat that alone sprinkled with a little soy sauce. Fantastic.
Once the bowl all comes together, the chicken warms up the cabbage and the carrots and it’s super good. Just like the bowls in The Pretty Dish, I like to serve it with a sprinkling of sesame seeds, some lime spritzes and cilantro. And lots of avocado. I can’t help it! Love it ALL.
Since it’s one of my life goals to create non-boring chicken recipes – and to make chicken that I actually want to eat, I am all over this. Like I could not WAIT to tell you about these!

The other great thing about the Korean chicken (or beef!) is that before I even tested it for the blog, Eddie was prepping it for his lunches for an entire WEEK. So you can obviously do that too. Once I started testing this recipe with the bowls, he added some cabbage for a slaw. As well as some other veggies. Seriously, the chicken might taste better the next day. It’s incredible.
You can also just prep the chicken and then make other delicious things like pizzas and tacos and salads this week. Oh my!

How to Make Korean Chicken with Coconut Rice

Korean Chicken Bowls with Coconut Rice

Korean chicken bowls are loaded with flavor: toasted sesame, soy sauce and lime come together over coconut rice and avocado to create a delicious meal!


1 ½ pounds boneless, skinless chicken thighs
3  tablespoons  low sodium soy sauce
2 tablespoons brown sugar
2  tablespoons  toasted sesame oil
1  tablespoon  chili garlic sauce
2 garlic cloves, (minced)
1 teaspoon ground ginger

coconut rice

1 1/2 cups jasmine rice
1 1/2 cups canned coconut milk
1/2 cup coconut water
1/4 teaspoon salt
1 1/2 tablespoons coconut oil
2 tablespoons finely shredded, (unsweetened coconut (optional!))

for the bowls

4 green onions, (thinly sliced)
3 large carrots, (spiralized (or chopped!))
2 cups sliced red cabbage
1 or 2 avocados, (thinly sliced)
2 tablespoons toasted sesame seeds
¼ cup torn fresh cilantro
1 lime, (cut into wedges for spritzing)

At least 30 minutes before (but you can do this overnight!), place the chicken in a resealable bag. In a small bowl, whisk together the soy sauce, sugar, sesame oil, chili garlic sauce, garlic cloves and ginger. Pour it over the chicken. This can marinate anywhere from 30 minutes to a full 24 hours!
To make the coconut rice, heat a saucepan over medium-high heat and add the rice, coconut milk, coconut water and salt. Stir, then bring to a boil. Reduce the heat to low, cover and let cook for about 30 minutes, until liquid is absorbed. Fluff with a fork, then stir in coconut oil. Stir in the shredded coconut and serve.
When you’re ready to make the chicken, heat the broiler on high and place a wire rack 3 to 4 inches below. Line a baking sheet with foil. Use kitchen tongs to pull the chicken from the marinade and place it on the foil. (Discard the remaining marinade.)

Broil the chicken for 7 minutes, then flip it and broil for 7 minutes more. If you don’t want to broil it, you can bake it at 425 degrees F for 30 minutes, then check to see if it is done. Let the chicken rest for 10 minutes before slicing it.

To assemble the bowls, add the coconut rice on the bottom. Top with the avocado, shredded cabbage and spiralized carrots, some green onions and a little cilantro. Add the chicken on top along with a few avocado slices. Top with toasted sesame seeds and a lime wedge. You can also drizzle on extra toasted sesame oil if you’d like!

adapted from my korean beef bowls

If only all my carrots looked like corkscrews.
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