This gochujang chicken thigh bowl is something that I used to make literally all the time. I had it again for the first time in a while and honestly…I don’t know why I stopped.

It’s super flavorful, filling, and easy to make for dinner. I love how customizable it is too—you can switch up the veggies, dumplings, or even swap the chicken for tofu if you want a meatless option. It’s one of those meals that just hits every time.🍽️

Ingredients (1serving):

• 10oz boneless skinless chicken thighs
• 2 tbsp gochujang
• 2 tbsp lite soy sauce
• 1 tbsp sesame oil
• 1 packet zero sweetener or you can use sugar
• 1 tbsp minced garlic 

For the rice bowl:

• 80g white rice
• Kimchi (or other veggie of choice
• Bibigo chicken and vegetable potsickers (or other dumplings of choice)

Nutritional Information (per serving):

• Calories: 670-700cal
• Protein: 48-50g
• Fat: 20-23g
• Carbs: 75-80g

Watch the recipe video:

Here’s how to make it:

1. Prep the chicken: Wash and cut the fat off the chicken thighs and pat them dry. Lightly season with salt and pepper.
2. Cook the rice: Make 80g of rice per package instructions. 
3. Make the sauce: In a small bowl, combine lite soy sauce, gochujang, sugar, and minced garlic. 

4. Marinate: Pour the sauce over the chicken thighs and mix until fully coated. Marinate for at least 30 minutes before cooking. 

5. Cook vegetables and dumplings:  Steam or sauté vegetables of choice. Cook dumplings according to package directions. 
6. Cook the chicken: Place the chicken in a skillet with nonstick spray. Cook on medium heat until fully cooked, flipping halfway through. I like to cook until the sauce is slightly charred! Once done, slice up on a cutting board.

7. Plate and serve: Serve over rice with your vegetables and dumplings of choice and enjoy!

What do you think of this recipe? Leave me a comment! 💛