Description
Juicy gochujang-marinated chicken thighs with rice and vegetables, ideal for weekly meal prep. Packed with bold Korean flavors and ready in under an hour.
Ingredients
For the Chicken Marinade:
- 1.5 lbs boneless skinless chicken thighs
- 2 tbsp gochujang (Korean chili paste)
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp minced garlic
- 1 tsp minced ginger
- 1/2 tsp ground black pepper
For the Meal Prep Bowls:
- 2 cups cooked jasmine or short-grain rice
- 1 cup steamed broccoli
- 1/2 cup julienned carrots
- 1/2 cup kimchi or pickled cucumbers
- 1 tsp sesame seeds (optional garnish)
- 1 scallion, thinly sliced (optional garnish)
Instructions
- Marinate the Chicken: In a bowl, mix all marinade ingredients. Coat the chicken thoroughly. Cover and refrigerate for at least 1 hour.
- Cook the Chicken: Heat a pan over medium-high. Cook chicken 5–6 minutes per side or until internal temp reaches 165°F. Let rest, then slice.
- Prepare the Sides: Cook rice per package. Steam broccoli. Julienne or lightly sauté carrots. Use store-bought kimchi or quick-pickled cucumbers.
- Assemble: Divide rice, vegetables, and chicken into 4 meal prep containers. Garnish with sesame seeds and scallions. Cool before sealing.
Notes
Mild Version: If you prefer less heat, reduce the amount of gochujang or add extra honey to balance the spice.
Make It Vegetarian: Swap chicken for firm tofu. Press it well, slice, and pan-fry before marinating.
Rice Options: Jasmine or Korean short-grain rice works best, but brown rice or quinoa are great for more fiber.
Add-ons: A soft-boiled egg or extra steamed veggies can make this more filling.
Pack Separately: If using kimchi or pickled vegetables, store them in a separate container to keep textures crisp.
Batch Prep Tip: Double the marinade and freeze raw chicken in it for an easy meal down the line.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch, Meal Prep
- Cuisine: korean