Chicken Bibimbap

• servings: 2 servings
• active time: 15 minutes
• total time: 30 minutes

Ingredients

16 oz boneless skinless chicken thighs (cut into bite-sized cubes)

2 tbsp soy sauce

1 tsp sesame oil

2 cloves garlic (minced)

2 tsp sugar

½ cup bean sprouts

½ cup carrots

¼ cup mushrooms

1 cup Spinach

Salt (to taste)

2 tbsp gochujang

1 tsp sesame oil

1 tbsp rice vinegar

1 clove garlic (minced)

2 tsp sugar (to taste)

Fried egg

Sesame seeds

Rice (for serving)

Directions

Place your cubed chicken thighs in a bowl and marinate with soy sauce, sesame oil, garlic, and sugar for at least 15 minutes.

In a small bowl, combine gochujang, sesame oil, rice vinegar, garlic, and sugar. Mix thoroughly and set aside.

Steam your vegetables for about 5 minutes until tender. Season lightly with salt while still warm and set aside.

Add oil to a pan over medium-high heat and cook your marinated chicken for about 6 minutes, or until cooked through and lightly caramelized. Remove from the heat.

Assemble your bibimbap by placing rice in a bowl and topping with chicken, steamed vegetables, and a fried egg.

Drizzle with the gochujang sauce and optionally garnish with sesame seeds.

Nutrition

• Calories: 435 kcal
• Total Fat: 25 g
• Total Carbohydrate: 17 g
• Protein: 34 g