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Korean Chicken Rice Bowls

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Korean Chicken Rice Bowls combine tender chicken thighs marinated in an easy Korean-inspired sauce and the rice is cooked in a mixture of coconut milk and water. Load up your bowl with veggies like shredded cabbage, carrots, and of course some sliced avocado.

Korean chicken rice bowl with chicken thigh, carrots, cabbage, avocado, and a lime wedge.

The thing that really MAKES these Korean Chicken Rice Bowls is the Asian-inspired marinade for the chicken. It is slightly sweet, sticky, and super flavorful. Some other favorite Asian-inspired recipes are these Korean Ground Beef Bowls, Garlic Sesame Ramen for Two, and Air Fryer Orange Chicken.

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⭐Why I Love It:

  • Juicy Chicken Thighs - The chicken thighs not only soak up the flavor of the marinade well, but they also stay moist on the inside with a slight char on the outside.
  • Fluffy Coconut Rice - The coconut rice has the best fluffy texture while also adding extra flavor to the rice bowls.
  • Colorful Toppings - While my favorites are cabbage, carrots, and avocado you can customize and use your favorite veggies or even fruit (mango would be great!).

🥘Ingredients

Bowls of shredded cabbage, carrots, cooked white rice, green onions, cilantro, sesame seeds, and a lime.
  • Boneless, Skinless Chicken Thighs - You can make this with chicken thighs, but they won't be as moist and tender.
  • Korean-Inspired Marinade: Soy Sauce, Brown Sugar, Sesame Oil, Chili Garlic Sauce, Garlic and Ginger
  • Coconut Rice: White Rice, Water, Salt, and Canned Coconut Milk (also try this recipe for creamy tomato pasta with coconut milk)
  • Bowl Toppings: Shredded Red Cabbage, Shredded Carrots, Green Onions, Avocado, Sesame Seeds, Fresh Cilantro, and Lime Wedges.

See the recipe card for full information on ingredients and quantities.

📖Variations

  • Grilled Chicken Thighs - Instead of broiling the Korean chicken thighs, you can cook them up on the grill as well! You can follow the grilling instructions in this recipe for Grilled Sesame Chicken Thighs.
  • Rice - Instead of coconut rice, these bowls are also great with cooked regular white rice, brown rice, or even quinoa!

🔪Step By Step Instructions

Get the chicken thighs marinating ahead of time and then you can cook the chicken and prep the bowl ingredients in the time it takes to cook the rice!

  1. Marinate the Chicken. At least 30 minutes before, or even overnight! Allow the chicken thighs to sit in the Korean-inspired marinade.
  2. Make the Coconut Rice: Bring the rice, coconut milk, water, and salt to a boil. Reduce to low, cover, and cook until the liquid is absorbed.
  3. Broil the Chicken: Preheat the broiler, and place the chicken on a foil lined baking sheet. Broil for 6-7 minutes before flipping and broiling for another 6-7 minutes. Allow chicken to rest, then slice.
  4. Assemble the Bowls: Build the bowls with the cooked coconut rice, shredded cabbage, carrots, sliced chicken, and avocado. Top with sesame seeds, fresh cilantro, and a squeeze of lime juice.
Close up of the Korean chicken coconut rice bowl.

🍽Leftovers, Storage, and Reheating

Leftover chicken rice can be stored in the fridge for up to 4 days.

I prefer to store the ingredients separately in airtight containers in the fridge, because I like to reheat the chicken and rice while leaving the veggies cold. This also helps keep the veggies nice and crisp. But if you are packing up leftovers for on the go, you can build your bowl in an airtight glass container.

👩‍🍳Recipe FAQs

How long do the chicken thighs need to marinate for?

The longer the better! It's perfect to prep in the morning or even the night before. But, if you don't like to plan that far ahead, then just 30 minutes while you prep the other ingredients is just fine.

What can I substitute for the coconut rice?

If coconut isn't your thing, you can absolutely cook the rice according to package directions. You can also substitute another grain like brown rice, quinoa, or even use cauliflower rice if you'd like!

Two Korean chicken rice bowls.

🍗Related Chicken Recipes

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Recipe

Korean Chicken Rice Bowls

Korean Chicken Coconut Rice Bowl
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Korean Chicken Rice Bowls are flavorful, colorful, and fresh! Chicken thighs are marinated in an easy Korean-inspired sauce and the rice is cooked in a mixture of coconut milk and water.

  • Author: Kathleen
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings
  • Category: Mains
  • Method: Stovetop, Oven
  • Cuisine: Asian

Ingredients

Chicken

  • 1.5 pounds boneless, skinless chicken thighs
  • ¼ cup low sodium soy sauce
  • 3 tablespoons brown sugar
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon chili garlic sauce
  • 1 teaspoon minced garlic
  • 1 teaspoon ground ginger

    Coconut Rice

  • 1.5 cups jasmine rice
  • 1 14oz can coconut milk
  • ½ cup water
  • ½ teaspoon kosher salt

    Bowls

  • 2-3 cups shredded red cabbage
  • 1 to 2 cups shredded carrots
  • 1 to 2 avocados, sliced
  • 4 green onions, thinly sliced
  • ¼ cup fresh chopped cilantro
  • 2 tablespoons sesame seeds
  • 1 lime, cut into wedges

Instructions

  1. Marinate the Chicken: At least 30 minutes before, or even overnight. Mix together the soy sauce, brown sugar, sesame oil, chili garlic sauce, garlic, and ground chicken. Toss with the chicken thighs either in a large bowl covered with plastic wrap or a resealable bag. Place in the fridge and allow to marinate until ready to cook
  2. Make the Coconut Rice: In a small pot, bring the rice, coconut milk, water, and salt to a boil over medium-high heat. Reduce to low, cover, and cook until the liquid is absorbed. About 25 minutes. Remove from heat and fluff with a fork.
  3. Broil the Chicken: When the rice is cooking, preheat the broiler. Remove the chicken thighs from the marinade and place on a foil-lined baking sheet. Discard the marinade. Broil for 6-7 minutes before flipping and broiling for another 6-7 minutes, until fully cooked. Allow chicken to rest for 5 minutes, then slice.
  4. Assemble the Bowls: Build the bowls with the cooked coconut rice, shredded cabbage, carrots, sliced chicken, and avocado. Top with sesame seeds, fresh cilantro, and a squeeze of lime juice.

Notes

Leftover chicken and rice will keep in the fridge for up to 4 days.

Nutrition

  • Serving Size: 1 Chicken and Rice Bowl
  • Calories: 699
  • Sugar: 11.7 g
  • Sodium: 871.2 mg
  • Fat: 42.8 g
  • Carbohydrates: 41.8 g
  • Fiber: 5.2 g
  • Protein: 40.8 g
  • Cholesterol: 159.8 mg

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  1. Laura says

    Hi- is the rice measurement accurate? 1/2 cup rice to 14oz coconut milk plus 1/2 cup water? Seems like a lot of liquid compared to what I’m used to using when I make rice…

    Reply

    • Kathleen Hansen says

      You are right! It should say 1 1/2 cups. Thanks for letting me know! I updated the recipe card.

      Reply

  2. Katie says

    I don't know what I liked more - the chicken or the coconut rice!

    Reply