A delicious and nutritious Korean-inspired bowl with tender chicken and fresh kale, perfect for a satisfying meal.
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 cups kale, chopped
- 1 bell pepper, thinly sliced
- 1 carrot, julienned or thinly sliced
- 1/4 cup soy sauce
- 2 tablespoons gochujang (Korean red chili paste)
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- Cooked rice, to serve
- Sesame seeds, for garnish (optional)
- Sliced green onions, for garnish (optional)
Instructions
- In a bowl, whisk together soy sauce, gochujang, honey, garlic, and sesame oil to make the marinade.
- Place chicken pieces in a shallow dish or ziplock bag, and pour half of the marinade over the chicken. Reserve the other half for later.
- Marinate the chicken for at least 30 minutes in the refrigerator.
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add marinated chicken to the skillet and cook until golden brown and cooked through, about 6-8 minutes.
- Remove chicken from the skillet and set aside.
- In the same skillet, add bell pepper and carrot. Stir-fry for 2-3 minutes until vegetables are slightly tender.
- Add kale to the skillet and cook until wilted, about 2 minutes.
- Return cooked chicken to the skillet and pour in the reserved marinade.
- Stir everything together until well combined and heated through.
- Serve Korean chicken over cooked rice, garnished with sesame seeds and green onions if desired.
Enjoy your Korean Chicken Bowl with Kale!
Does this look good, or is there anything you’d like to adjust?
