New Blogs
Korean Chicken Rice Bowls
Korean Chicken Rice Bowls 
Ingredients:
For the Chicken:
1 onion, diced
2 pounds boneless, skinless chicken breasts
1/2 cup soy sauce
1/3 cup Gochujang chili paste (found in the Asian section of the grocery store)
1 1/2 tablespoons garlic paste or minced garlic
1 1/2 tablespoons ginger paste or minced ginger
1 1/2 tablespoons honey
4 (8.5 oz) bags Uncle Ben's Jasmine Ready Rice (or rice or cauliflower rice of choice)
For the Spicy Korean Mayo:
3/4 cup mayo
1 to 2 tablespoons Gochujang chili paste (adjust to taste)
1 tablespoon soy sauce
Instructions:
Prepare the Marinade:
In a bowl, combine the soy sauce, Gochujang chili paste, garlic paste, ginger paste, and honey. Mix well to create a marinade.
Marinate the Chicken:
Add the diced onion and chicken breasts to the marinade, ensuring the chicken is well coated. Let it marinate for at least 30 minutes (or up to overnight in the refrigerator for more flavor).
Cook the Chicken:
Heat a large skillet or grill pan over medium-high heat. Remove the chicken from the marinade (reserve the marinade) and cook the chicken for about 6-7 minutes on each side, or until fully cooked and no longer pink in the center.
Once cooked, remove the chicken from the skillet and let it rest for a few minutes before slicing.
Prepare the Rice:
While the chicken is cooking, prepare the Uncle Ben's Jasmine Ready Rice according to package instructions.
Make the Spicy Korean Mayo:
In a small bowl, mix together the mayo, Gochujang chili paste, and soy sauce until smooth. Adjust the amount of Gochujang to your desired spice level.
Assemble the Bowls:
In serving bowls, layer the cooked rice, sliced chicken, and drizzle with the spicy Korean mayo. You can also add any additional toppings you like, such as sliced green onions, sesame seeds, or pickled vegetables.
Serve:
Enjoy these flavorful Korean Chicken Rice Bowls!
Categorias
Leia mais
Cinnamon Churro Cheesecake BarsIngredients:For the Churro Crust:1 cup all-purpose flour1/2 tsp baking powder1/4 tsp salt1/2 tsp cinnamon1/4 cup unsalted butter (melted)1/2 cup brown sugar (packed)1/4 cup granulated sugar1 eggFor the Cinnamon-Sugar Topping:1/4 cup granulated sugar1 tbsp cinnamonFor the Cheesecake Filling:16 oz cream cheese (softened)1/2 cup granulated sugar2 large eggs1 tsp...
Grilled Shrimp Bowl with Creamy Feta & Roasted Chickpeas Ingredients:For the Shrimp:1 pound large shrimp, peeled and deveined1 tablespoon olive oil1 teaspoon garlic powder1/2 teaspoon onion powder1/4 teaspoon salt1/8 teaspoon black pepperFor the Chickpeas:1 (15-ounce) can chickpeas, drained and rinsed1 tablespoon olive oil1/4 teaspoon salt1/8 teaspoon black pepperFor the Creamy...
Creamy Ravioli Soup Ingredients:8 ounces Italian sausage8 ounces lean ground beef2 Tbsp olive oil1 small onion, chopped4 cloves garlic, minced1 (28 ounce) can crushed tomatoes6 cups beef broth1 Tablespoon dried oregano20 ounces refrigerated cheese ravioli (we use four-cheese ravioli)Fresh basil, for garnishSalt & pepper, to taste1 cup heavy creamInstructions:Cook the Meats:In a...
Serves: 6 | Prep Time: 15 minutes | Cook Time: 30 minutesIngredients1 lb (450g) ground beef1 small onion, diced2 cloves garlic, minced2 medium carrots, chopped2 stalks celery, chopped1 green bell pepper, chopped (optional)6 cups (1.5L) beef broth1 (14 oz) can diced tomatoes, undrained1 tsp Italian seasoning1/2 tsp paprika1/2 tsp salt (adjust to taste)1/4 tsp black pepper1 cup elbow macaroni2...
Serves: 4-6 | Prep Time: 20 minutes | Cook Time: 3 hoursIngredientsFor the Pork Belly Burnt Ends:3 lbs pork belly, skin removed, cut into 1.5-inch cubes2 tbsp olive oil2 tbsp smoked paprika2 tbsp brown sugar1 tsp garlic powder1 tsp onion powder1 tsp kosher salt1/2 tsp black pepper1/2 tsp cayenne pepper (optional, for heat)1 cup BBQ sauce (use your favorite)2 tbsp honey2 tbsp unsalted butter,...
