Spicy Korean-Inspired Chicken and Rice Bowl

By AislePrompt Editorial · Published 2026-07-26 · Updated 2026-07-26

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A warm and spicy chicken bowl with tender, marinated chicken thighs served over steamed rice and garnished with fresh scallions and sesame seeds. This Korean-inspired rice and grain recipe, ready in about 35 minutes, pairs boneless chicken thighs, gochujang (Korean chili paste), soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 10 min Serves 4 Korean cuisine 450 cal/serving

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Ingredients

1 lb, cut into bite-sized pieces boneless chicken thighs
2 tbsp gochujang (Korean chili paste)
2 tbsp soy sauce
1 tbsp sesame oil
1 tbsp brown sugar
3 minced garlic cloves
4 cups cooked white rice
3 sliced thinly green onions
1 tbsp toasted sesame seeds
2 tbsp vegetable oil
1/2 tsp salt
1/4 tsp black pepper

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Instructions

Step 1: In a medium bowl, combine 2 tbsp gochujang, 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp brown sugar, and 3 minced garlic cloves. Add 1 lb cut chicken thighs and toss to coat. Marinate for at least 20 minutes.
Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add the marinated chicken along with 1/2 tsp salt and 1/4 tsp black pepper. Cook for 6-8 minutes, stirring occasionally, until chicken is cooked through and caramelized around the edges.
Step 3: To assemble, spoon 1 cup cooked white rice into bowls. Top each with 1/4 of the cooked chicken. Garnish with 3 sliced green onions and sprinkle 1 tbsp toasted sesame seeds evenly before serving.