Korean Chicken Bowl

I have been a big fan of Asian Fusion cuisine lately.  It was never something that I ate growing up or made before I moved to Chicago.  That is, until I had the Nutty Chicken at Thai Aroma and started dating Elin – that guy could eat Asian food everyday! Knowing the key ingredients for any Korean dish makes it a versatile option for variety and simplicity in the kitchen.  We make it so much, I have the marinade ingredients written on a note on the fridge for quick access: soy sauce, brown sugar, sesame oil, fresh ginger, garlic and scallions. This mixture can work with beef, chicken or shrimp with the bowl as a consistent foundation.

The Jolly Hostess twist this week takes Korean Chicken as your next go-to quick dish for a dinner party or girlfriends movie night.  This low-ingredient recipe uses a marinade that is simmered down and turned into a saucy sauce.  And it is saucy! 


1 lb chicken breast, cut in 1/2″ chunks and cooked

1/3 cup chopped red pepper

1/3 cup chopped green pepper

1/2 cup chopped mushrooms

1/4 cup chopped red onion

1 cup brown rice, cooked


1/2 cup soy sauce

2 tbsp brown sugar

3 tbsp sesame oil

3 cloves garlic, minced

2 tbsp chopped green onions, keep the dark green ends for topping

1 tsp grated fresh ginger

Dash red pepper flakes

Makes 2 servings; Prep time: 20 mins; Cook time: 30 mins



Prep your chicken, peppers, onion, mushrooms and garlic, green onions and ginger for your marinade.


Set veggies aside and mix your marinade.


Cook rice in medium pot.  Spray medium-sized skillet with cooking spray and cook veggies until tender, set aside. Cook chicken until done in same skillet (I always try to create less dishes when cooking because the kitchen is usually a disaster area when I’m done). Add marinade and bring to a boil. Turn to medium low and simmer for 8 minutes, covered.

Add veggies and rice to pan. Stir to coat all ingredients.  Sauce should be thick (if not, bring to a simmer again and cook uncovered until you are happy with the consistency).


Serve in bowls with green onions sprinkled on top and a dash of red pepper flakes if you like more heat.




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