Korean-Style Chicken Bulgogi Bowl

What you need

Ingredients

Measured for 4 servings.

• 650 gChicken Thigh, skinless raw
• 560 gWhite Rice, cooked
• 160 gOnion
• 140 gCarrot
• 55 gSoy Sauce
• 35 gHoney
• 10 gSesame Oil
• 15 gGarlic
• 12 gGinger

Make it

Method

1. 01

   Slice chicken thighs evenly. Mix measured soy sauce, honey, garlic and ginger; coat chicken and refrigerate 10 minutes. Cut onion and carrot thinly.

2. 02

   Heat sesame oil in a wide nonstick pan. Cook chicken in batches, then add onion and carrot; return all marinade and simmer until chicken reaches 74°C.

3. 03

   Reheat the already-cooked 560 g rice thoroughly. Divide rice, glazed chicken and vegetables among four bowls, spooning over any pan sauce.