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Korean Chicken Rice Bowl

Korean Chicken Rice Bowl (Easy High-Protein Meal Prep Recipe)

This Korean Chicken Rice Bowl is a quick, high-protein meal made with tender chicken coated in a sweet, savoury Korean-style sauce, served over fluffy rice with fresh vegetables. It’s easy to make in under 35 minutes, budget-friendly, and perfect for busy weeknights or meal prep lunches. A healthier homemade alternative to takeaway that the whole family will love.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 serves
Course: Dinner, meal prep
Cuisine: Asian-Inspired, Korean
Calories: 650
Ingredients Method Notes

Ingredients
  

  • 600 g Chicken thigh fillets
  • 1 1/2 Cups Rice, uncooked
  • 2 Carrots
  • 1 Cucumber
  • 2-3 Stalks Spring Onions
  • 3 Cloves Garlic
  • 1/2 Tsp Ginger, minced
  • 60 mls Soy Sauce
  • 1 Tbsp Brown Sugar or Honey
  • 1 Tbsp Sesame Oil
  • 1-2 Tbsp Gochujang (Korean chilli paste)
  • 2-3 Tbsp Water

Method
 

  1. Cook rice according to packet instructions and set aside, keeping it warm.
  2. In a small bowl, mix together soy sauce, brown sugar (or honey), sesame oil, gochujang, minced garlic, ginger, and a splash of water. Stir until well combined and set aside.
  3. Heat a large frying pan or wok over medium-high heat with a small amount of oil.
  4. Add chicken pieces to the pan and cook until golden brown and cooked through, stirring occasionally to ensure even cooking.
  5. Once the chicken is cooked, pour in the prepared sauce and stir well to coat the chicken evenly.
  6. Let the sauce simmer for 2–3 minutes until it thickens slightly and becomes glossy and sticky.
  7. While the sauce is reducing, prepare your vegetables (slice cucumber, grate carrot, and chop spring onions).
  8. Assemble the bowls by adding rice as the base, then topping with the Korean chicken and fresh vegetables.
  9. Garnish with extra spring onions, sesame seeds, or a drizzle of sesame oil if desired.
  10. Serve immediately while hot, or portion into containers for meal prep lunches.

Notes

  • For a lower-calorie option, reduce the rice portion or swap for cauliflower rice and increase the vegetables for volume.
  • For a higher-protein version, add extra chicken or top with a fried or boiled egg.
  • The sauce can be made ahead and stored in the fridge for up to 5–7 days, making weeknight cooking even faster.
  • This recipe works best with chicken thighs, but chicken breast can be used for a leaner option.
  • Adjust sweetness and spice to taste—Korean-style sauces are very flexible depending on your preference.
  • Best served fresh, but also holds up well for meal prep lunches for 3–4 days when stored correctly.