Spicy Korean 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 sesame oil
• 1 tbsp grated ginger
• 3 cloves grated garlic
• 1/2 tsp crushed red pepper flakes, adjust to desired spice level
• 4 scallions, sliced
• 2 cups cooked white rice
• 1 cup shredded carrots
• 1 cup thinly sliced cucumber
• 1/2 cup kimchi

Instructions

1. 1

   In a large bowl, combine the chicken, soy sauce, brown sugar, sesame oil, ginger, garlic, and red pepper flakes. Cover and marinate in the refrigerator for at least 30 minutes, up to 24 hours.

2. 2

   Heat a large skillet or wok over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until the chicken is cooked through, about 8-10 minutes.