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!

Korean Chicken Rice Bowls | Kathleen's Cravings

Name: Korean Chicken Rice Bowls
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: Asian
Ingredients: 1.5 pounds boneless, skinless chicken thighs; 1/4 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; 1/2 cup water; 1/2 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; 1/4 cup fresh chopped cilantro; 2 tablespoons sesame seeds; 1 lime, cut into wedges

Korean Chicken Rice Bowls

Print Recipe

★★★★★

5 from 1 reviews

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
1/4 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
1/2 cup water
1/2 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
1/4 cup fresh chopped cilantro
2 tablespoons sesame seeds
1 lime, cut into wedges

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Instructions

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
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.
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.
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

Keywords: Korean Chicken, Rice Bowl, Coconut Rice, Korean Chicken Rice Bowl, Recipe for Korean Chicken

Find it online: https://kathleenscravings.com/korean-chicken-coconut-rice-bowls/