Korean Spicy Chicken Bulgogi Bowls

Ingredients

• 1 1/2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/4 cup soy sauce
• 2 tbsp brown sugar
• 2 tbsp gochujang (Korean chili paste)
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tbsp sesame oil
• 2 tbsp rice vinegar
• 4 whole green onions, sliced
• 2 whole carrots, julienned
• 1 whole cucumbers, julienned
• 2 1/2 cups brown rice, cooked
• 2 tbsp sesame seeds

Instructions

1. 1

   In a large bowl, combine the chicken, soy sauce, brown sugar, gochujang, garlic, ginger, sesame oil, and rice vinegar. Toss to coat the chicken evenly. Cover and refrigerate for 30 minutes to 1 hour to marinate.

2. 2

   Heat a large skillet or wok over high heat. Add the marinated chicken and cook for 8-10 minutes, stirring frequently, until the chicken is cooked through and slightly charred.