Chilli Chicken Soul Bowl

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Ingredients

 8 chicken thighs
 ¼ cup gochujang
 2 tbsp olive oil
 500 g brown rice
 ½ tsp sesame oil
 1 tsp soy sauce
 1 garlic clove
 2 nashi pears
 3 radishes
 130 g kimchi
 1 cup baby spinach
 1 cup shiso leaves
 4 eggs, to serve
 Sesame seeds, to serve

Preparation

1

Coat chicken in gochujang and oil. Heat a char grill pan to high heat. Add chicken, cook for three minutes, then turn and cook for a further four minutes or until cooked through. Cover to keep warm. Cook rice according to packet instructions. Transfer to a bowl and stir through sesame oil, soy sauce and garlic. Thickly slice chicken. Divide rice among serving bowls. Top with chicken, pear, radish, kimchi, spinach, shiso and eggs. Scatter with roasted sesame seeds to serve.

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Ingredients

 8 chicken thighs
 ¼ cup gochujang
 2 tbsp olive oil
 500 g brown rice
 ½ tsp sesame oil
 1 tsp soy sauce
 1 garlic clove
 2 nashi pears
 3 radishes
 130 g kimchi
 1 cup baby spinach
 1 cup shiso leaves
 4 eggs, to serve
 Sesame seeds, to serve

Directions

1

Coat chicken in gochujang and oil. Heat a char grill pan to high heat. Add chicken, cook for three minutes, then turn and cook for a further four minutes or until cooked through. Cover to keep warm. Cook rice according to packet instructions. Transfer to a bowl and stir through sesame oil, soy sauce and garlic. Thickly slice chicken. Divide rice among serving bowls. Top with chicken, pear, radish, kimchi, spinach, shiso and eggs. Scatter with roasted sesame seeds to serve.

Chilli Chicken Soul Bowl

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