Gochujang Chicken Rice Bowls

Gochujang-honey glazed chicken thighs served over rice with crisp cucumber and sesame for an easy, spicy-sweet stovetop dinner.

Prep: 15 min · Cook: 25 min · Yield: 4 · Method: Stovetop

Ingredients

• 1 lb boneless, skinless chicken thighs
• 2 tbsp gochujang
• 1 tbsp honey
• 1 tbsp soy sauce
• 3 cups rice
• 4.5 cups water
• 1 medium cucumber
• 1 tbsp sesame seeds
• 1 tbsp neutral cooking oil
• 1 tbsp rice vinegar
• 0.5 tsp salt

Cooking instructions

1. Rinse the rice until the water runs mostly clear. Combine it with water and salt in a saucepan. Bring to a boil, cover, reduce heat to low, and cook until tender, about 18 minutes. Remove from heat and let stand covered for 5 minutes. (about 23 min)
2. While the rice cooks, slice the cucumber and toss it with rice vinegar. Set aside. (about 5 min)
3. Stir together gochujang, honey, and soy sauce in a small bowl. (about 2 min)
4. Heat the oil in a large skillet over medium-high heat. Add the chicken thighs and cook until browned and the thickest pieces reach 165°F, about 5 to 6 minutes per side. (about 12 min) — 165°F
5. Pour the gochujang mixture into the skillet. Reduce the heat to medium and simmer, turning the chicken several times, until the glaze thickens and coats the chicken, about 2 minutes. (about 2 min)
6. Slice the glazed chicken. Divide the rice among bowls and top with chicken, cucumber, sesame seeds, and any remaining skillet glaze. (about 5 min)