These Korean Chicken Bowls are one of the easiest and tastiest dishes to make during the week. This dish takes all of 20 minutes and it all happens in one pan.
So that means minimal clean up afterwards. Have I sold it to you yet?
I could eat these chicken bowls every week.
Korean Chicken Bowls
- 1 tablespoon olive oil
- 1 tablespoon minced ginger
- 7 cloves of garlic, minced
- 2 tablespoons of agave/honey
- 1/4 cup of low sodium soy sauce/amino acids
- 2 teaspoons sesame oil
- 1/2 teaspoon of crushed red-pepper flakes
- 1 pound of ground chicken or turkey (we did a combo)
- 5 green onions, chopped
- 1/4 teaspoon of sesame seeds
- In a small bowl, whisk together: agave/honey, soy sauce, sesame oil, and red pepper flakes. Set the mixture aside.
- Heat the oil in a large skillet over medium to high heat.
- Add garlic and cook. Stir constantly for about a minute. Add in the fresh minced ginger and cook for another minute.
- Add in the ground meat. Cook for about 3-5 minutes or until browned. Break apart and crumble the meat as it cooks.
- Add in the soy sauce mixture and the chopped green onions. Stir until it is all well combined. Cook it all for another 2-3 minutes.
- Serve over rice or quinoa. Garnish with extra green onions and sesame seeds.
Health Tip: Measure out your quinoa/rice. I usually have about 1/4 cups worth. If I go back for seconds I eat just the meat mixture.
Also, we paired out Korean Chicken bowls with some steamed broccoli, and sautéed mushrooms (totally recommend it). But feel free to add any of your favorite veggies to go with it.