korean chicken bowl with avocado
(2 ratings)
Korean Chicken Bowls are full of flavorful ingredients that together compose a complete meal.
(2 ratings)
yield
4 serving(s)
prep time
30 Min
cook time
30 Min
method
Broil
Ingredients For korean chicken bowl with avocado
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2 lbchicken thighs, boneless, skinless
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4 Tbspsoy sauce
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2 1/2 Tbspbrown sugar
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2 1/2 Tbspsesame oil
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4 tspchili garlic sauce
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3 clovegarlic, minced
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1 tspground ginger
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1 1/2 cjasmine rice
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1 1/2 ccoconut milk, unsweetened
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1/2 ccoconut water
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1/4 tspsalt
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1 1/2 Tbspcoconut oil
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2 Tbspunsweetened coconut, shredded (optional)
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1 bunchgreen onions, chopped
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2 cred cabbage, shredded
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1-2avocadoes, thinly sliced
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1 ccherry tomatoes, sliced in half
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2 Tbspblack sesame seeds, toasted
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1/4 ccilantro, fresh
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1lime, cut into wedges
How To Make korean chicken bowl with avocado
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1Mix the soy sauce, sugar, sesame oil, chili garlic sauce, garlic cloves and ginger. Put chicken in resealable bag with marinade. Marinade chicken for at least 1 hour and up to all day.
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2Heat a pan over medium high heat and add rice, coconut milk, coconut water and salt. Bring to a boil. Reduce heat to low, cover and let cook for about 30 minutes or until all liquid is absorbed. Fluff rice with a fork, then stir in coconut oil. Stir in the shredded coconut.
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3Heat broiler on high. Place chicken on a rack 3-4 inches below the broiler. Cook 5-6 minutes on each side. Let the chicken rest for 10 minutes before slicing it.
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4To assemble bowls, start with rice on the bottom. Then add avocado, shredded cabbage, tomatoes, and some green onions and a little cilantro.
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5Place slices of chicken on top with a few more slices of avocado. Top with sesame seeds and a slice of lime.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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