Easy Korean Chicken Bowls (Printer-Friendly Version)
# What You'll Need:
→ Korean Chicken
01 -
1 onion, diced
02 -
2 pounds boneless, skinless chicken breasts
03 -
1/2 cup soy sauce
04 -
1/3 cup Gochujang chili paste (found in the Asian section of grocery stores)
05 -
1 1/2 tablespoons garlic paste or minced garlic
06 -
1 1/2 tablespoons ginger paste or minced ginger
07 -
1 1/2 tablespoons honey
→ Rice
08 -
4 (8.5 oz) bags Uncle Ben's Jasmine Ready Rice (or rice/cauliflower rice of choice)
→ Spicy Korean Mayo
09 -
3/4 cup mayo
10 -
1 to 2 tablespoons Gochujang chili paste
11 -
1 tablespoon soy sauce
# Let's Cook!:
01 -
Place the diced onions in the slow cooker and put the chicken breasts on top of the onions.
02 -
In a bowl, whisk together soy sauce, Gochujang chili paste, garlic, ginger, and honey until evenly mixed. Pour the sauce over the chicken and onions.
03 -
Turn the slow cooker on low and cook for 6 to 8 hours.
04 -
Once cooked, shred the chicken with two forks directly in the slow cooker.
05 -
Cook the rice according to the package directions (the Ready Rice cooks in 90 seconds in the microwave).
06 -
Divide the rice among six bowls or containers. Top each bowl with some Korean chicken and drizzle with Spicy Korean Mayo.
07 -
In a bowl, mix mayo, Gochujang chili paste, and soy sauce until smooth. Serve drizzled over the Korean Chicken Rice Bowls.
# Cook's Notes:
01 -
Prep Time: 10 minutes
02 -
Cook Time: 6 hours
03 -
Total Time: 6 hours 10 minutes
04 -
Servings: 6
05 -
Calories: 380 kcal per serving