Gochujang Honey Glazed Chicken Bowls

A Korean-inspired bowl featuring tender chicken thighs tossed in a sticky, balanced gochujang-honey glaze. The natural sweetness of the honey tempers the spice of the fermented chili paste, served over a bed of warm steamed rice for a quick and satisfying meal.

Prep: 10 min · Cook: 15 min · Yield: 2 · Method: Stovetop

Ingredients

• 1 lb chicken thighs, boneless, skinless
• 1 cup jasmine rice
• 1 tbsp gochujang
• 2 tbsp soy sauce
• 1 tbsp honey
• 2 cloves garlic
• 1 tsp sesame seeds
• 1 tbsp vegetable oil

Cooking instructions

1. Cook the jasmine rice according to package instructions and keep warm. (about 20 min)
2. Dice the chicken thighs into 1-inch pieces. Mince the garlic cloves.
3. Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken pieces in a single layer and sear until golden brown and cooked through, ensuring an internal temperature of 165°F. (about 8 min)
4. In a small bowl, whisk together the gochujang, soy sauce, honey, and minced garlic.
5. Pour the glaze into the skillet with the chicken. Reduce heat to medium and simmer, stirring constantly, until the sauce thickens and coats the chicken pieces evenly. (about 3 min)
6. Divide the rice into bowls, top with the glazed chicken, and sprinkle with sesame seeds.