Gochujang chicken meal-prep bowl with broccoli and brown rice
20 min · 48 g protein · 454 cals / serving
Bite-size chicken tossed in a sticky, sweet-hot gochujang and honey glaze, over brown rice and cauliflower rice with a full bag of steamed broccoli, quick pickled cucumber and kimchi. Korean bowl flavour for four lunches, with the rice from a microwave pouch.
Ingredients
Gochujang glaze
- 3 tbsp gochujang
- 2 tbsp reduced sodium soy sauce
- 1 tbsp honey
- 2 tbsp rice vinegar, divided
- 1 tsp sesame oil
- 3 cloves garlic, grated
- 1 tsp ginger, grated
- 2 tbsp water
- 1 medium cucumber, thinly sliced
- 1/4 tsp salt
- 1 1/2 lb chicken breast, cut in 2 cm (3/4-inch) pieces
- 1 tbsp cornstarch
- 2 tsp canola oil
- 1 lb bag frozen chopped broccoli, frozen florets
- 1 (8.8 oz) pouch brown rice, cooked brown rice, or 1 1/2 cups leftover rice
- 1 (12 oz) bag cauliflower rice, frozen
- 1 cup kimchi, to serve
- 2 green onions, sliced
- 1 tbsp toasted sesame seeds
Steps
- Whisk the gochujang, soy sauce, honey, 1 tablespoon of the rice vinegar, sesame oil, garlic, ginger and water in a small bowl.
- Toss the cucumber with the other tablespoon of rice vinegar and the salt and leave it to pickle while you cook.
- Toss the chicken with the cornstarch. Heat half the oil in a large nonstick skillet over medium-high heat and cook half the chicken in one layer, turning once, 4–5 minutes, until browned and no longer pink (165°F). Tip onto a plate and cook the second batch in the rest of the oil.
- While the chicken cooks, microwave the broccoli in a covered bowl for 5 minutes, then the cauliflower rice for 5 minutes (press out its water), then the rice pouch for the time on the pack. Stir the two rices together.
- Return all the chicken to the pan, pour over the glaze and let it bubble, stirring, 1–2 minutes until sticky. Divide the rice, broccoli and chicken among four containers and scatter with green onion and sesame seeds.
- Pack the pickled cucumber and the kimchi in small separate pots and add them cold after reheating. The bowls keep 4 days.
Good to know
Can I make it all cauliflower rice, or all rice?
All cauliflower rice (a second 12-ounce bag in place of the pouch) makes it a low-carb bowl at about 80 instead of 72; the glaze is sweet enough that it still eats like a rice bowl. Two pouches of brown rice and no cauliflower is the classic, and heavier.
How hot is it?
Gentle: 3 tablespoons of gochujang among four bowls reads as sweet-warm. For real heat add a teaspoon of gochugaru or red pepper flakes to the glaze.
Alternative
Per
- Calories
- 84
- Protein
- (44%)
- 9 g
- Fat
- (23%)
- 2 g
- Carbohydrates
- (34%)
- 8 g
- of which sugar
- 2 g
- Fiber
- 1 g
- Sodium
- 229 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 1816 kcal goes into the pot and 2414 g of ingredients comes out as about 2165 g of food: 84 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.