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Deliciously marinated chicken and a crunchy slaw on top of a bed of rice… these Korean chicken bowls have it all!
Learn how to make this balanced meal for dinner and pack leftovers for lunch!
Rice Bowls with Korean Chicken
Get ready for a feast because these Korean Chicken Bowls have all the exquisite flavor of takeout food in a healthier version you’ll want to enjoy often! Juicy and flavorful chicken is served over a bed of rice with a crunchy salad on the side. Pure goodness in one bowl!
The Korean-style marinade infuses the meat with flavor so the baked chicken breasts turn out juicy with a delicious caramelized glaze. I hope you're excited to make these Korean chicken bowls and your mouth is watering by now, mine is!
This easy recipe is one of my favorite meal-prep dinners. I can cook it in bulk to assemble nutritious lunches that last up to four days in the fridge. I know, ordering Asian food sometimes seems like the most convenient dinner answer… until you try this recipe!
Ingredients
These Korean Chicken Bowls may look like a lot going on, but it’s just chicken, rice, veggies, and a few staples to infuse this meal with tons of flavors. The amounts are in the recipe card below, but first, check where all the goodness comes from:
- Soy sauce: coconut aminos also work.
- Brown sugar or honey: both add a sweet note that balances the soy sauce’s saltiness.
- Sesame oil: to infuse the chicken with a classic Asian flavor.
- Sriracha: add a dose of heat to the marinade.
- Garlic cloves: a must for Korean chicken.
- Ground ginger: add more complex flavor!
- Chicken: boneless skinless chicken breasts or thighs.
- Jasmine rice: or your favorite rice. You can use cauli rice for a low-carb swap.
- Asian slaw: a crunchy mix of veggies with an epic dressing! More on this below.
How to Make Korean Chicken
Like most of my family dinner ideas with rice, I usually save time cooking the chicken and the rice ahead, so all I have to do is assemble the ingredients and these Korean Chicken Bowls are ready to serve for dinner! Check out the steps:
1. Marinate the chicken
Whisk the marinade ingredients and combine with the chicken. You can use a large zip bag or an airtight container. Let it marinate for 30 minutes or up to 4 hours.
2. Cook the chicken
Baking chicken takes about 20 minutes. You’ll know it’s ready when the chicken breasts reach an internal temperature of 165F. Remember to discard the marinade. Allow the chicken to cool down for 5 minutes before slicing it to lock all the juices.
3. Cook the rice
While the chicken bakes, cook the rice in the rice cooker or use your favorite method for cooking perfect rice.
4. Make the Asian Slaw
While the rice cooks, whisk the dressing ingredients in a big bowl. Add coleslaw mix, bell pepper, and chopped cilantro, and toss to combine.
5. Serve
Layer the ingredients in a bowl and enjoy your next favorite meal.
The Asian Slaw
This Asian Slaw is the bomb! Crunchy veggies coated with a savory-sweet dressing packed with Asian flavors… I tell you, this side goes great with Korean chicken and rice, but I’m sure you’ll want to serve it with other proteins too!
Assembling Korean Chicken Rice Bowls
Once your chicken is baked and sliced, the rice is cooked, and the Asian Slaw is combined, assemble these delicious Korean bowls by making a base of rice, topping it with slices of chicken, and adding a serving of Asian Slaw on the side. Simple and scrumptious!
Storing Leftovers
These Korean Chicken Bowls are a terrific meal prep recipe. Doubling or tripling the recipe solves dinners and lunches! Once cooled, store leftovers in an airtight container or in lunchboxes for up to 4 days in the fridge.
Korean Chicken Bowls
Ingredients
For the Korean Chicken:
- 3 tablespoons soy sauce, or coconut aminos
- 2 tablespoons brown sugar, or honey
- 2 tablespoons sesame oil
- 1 tablespoon Sriracha
- 2 garlic cloves, minced
- 1 teaspoon ground ginger
- 1 ½ lbs boneless skinless chicken breasts
- 1 ½ cups Jasmine rice, for serving
For the Asian Slaw:
- 2 tablespoons of rice wine vinegar
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 16- ounce bag coleslaw mix
- 1 red bell pepper, thinly sliced
- ¼ cup chopped cilantro
Instructions
Make the marinade:
- In a medium bowl, whisk the soy sauce with brown sugar or honey, sesame oil, Sriracha, garlic, and ginger.
- Transfer the mixture to a large zip bag or airtight container and add the chicken breasts. Seal and marinate for 30 minutes or up to 4 hours.
Cook the chicken:
- Preheat the oven to 425F. Line a baking sheet with parchment paper.
- Place the chicken breasts onto the baking sheet and bake for 20 minutes or until the chicken reaches an internal temperature of 165F. Discard the marinade.
- Once the chicken is cooked through, remove it from the oven and allow to rest for 5 minutes before slicing.
Cook the rice:
- Prepare the rice according to package directions.
Make the Asian Slaw:
- Meanwhile, in a large bowl, whisk the rice wine vinegar with the honey and sesame oil. Add the coleslaw mix, bell pepper, and chopped cilantro, and toss to combine.
Assemble:
- Serve chicken over cooked rice with a side of slaw.
Emily says
I tried this korean chicken bowls recipe yesterday and came back to tell you it was a HIT. My family loved it! Thank you!
Frances says
Absolutely delicious and so easy to make!! Will definitely be making these Korean Chicken Bowls again!!
Belinda says
So vibrant and satisfying. One of my rotation meals!
Jenna Marie says
Made these Korean chicken bowls for lunch since everyone is home. The baked chicken was juicy and delicious. We loved the sauce.
Susan says
Obsessed with these Korean chicken bowls! The Asian Slaw really takes it to the next level.