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Korean Chicken Meal Prep Bowls

Easy Korean Chicken Meal Prep Bowls with sticky gochujang chicken, fluffy rice, broccoli, carrots, and fresh cucumber. A flavorful make-ahead lunch that's ready in about 35 minutes.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Lunch
Cuisine: Korean-Inspired
Ingredients Method

Ingredients
  

  • For the Korean Chicken:
  • 1 1/2 pounds boneless skinless chicken thighs cut into 1-inch pieces
  • 3 tablespoons gochujang
  • 3 tablespoons low-sodium soy sauce
  • 2 tablespoons honey
  • 1 tablespoon rice vinegar
  • 1 teaspoon toasted sesame oil
  • 3 cloves garlic minced
  • 2 teaspoons fresh ginger finely grated
  • 1 tablespoon cornstarch
  • 1 tablespoon neutral cooking oil
  • For the Bowls:
  • 3 cups cooked white rice
  • 2 cups broccoli florets
  • 1 large carrot shredded or thinly sliced
  • 1 small cucumber thinly sliced
  • 3 green onions thinly sliced
  • 2 teaspoons sesame seeds

Method
 

  1. Whisk the gochujang, soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger together in a small bowl.
  2. Pat the chicken dry and cut it into approximately 1-inch pieces.
  3. Sprinkle the chicken with cornstarch and toss until lightly coated.
  4. Heat the neutral oil in a large skillet over medium-high heat.
  5. Add the chicken in a single layer and cook for about 3 minutes without disturbing it.
  6. Turn the pieces and continue cooking until browned and cooked through to 165°F (74°C).
  7. Reduce the heat to medium and pour the prepared gochujang sauce over the chicken.
  8. Toss and cook for 2–3 minutes, until the sauce has reduced slightly and coats the chicken.
  9. Steam or roast the broccoli until tender-crisp.
  10. Divide the cooked rice evenly between four meal-prep containers.
  11. Divide the Korean chicken, broccoli, carrots, and cucumber between the containers.
  12. Garnish with sliced green onions and sesame seeds.
  13. Cool before sealing the meal-prep containers and refrigerate for up to 4 days.
  14. Remove the cucumber before reheating if possible, then add it back before serving.