KBBQ Chicken Rice Bowls
A homemade KBBQ sauce to marinate and glaze chicken breast and served up with rice and veggies.
Ingredients
- 3 cups Long Grain Rice
- 1 tbsp Rice Vinegar
- 1 tsp Salt
- 1 tsp Ground Ginger
- 1 tsp Garlic Powder
- 2 cups Broccoli Cuts
- 1 cup Carrot matchsticks
- 1 White Onion cut in strips
- 6 Chicken Breast
- 1 tbsp Sesame Seeds
For the KBBQ Sauce
- 1½ cups Soy Sauce
- ¾ cup Brown Sugar
- ⅓ cup Rice Vinegar
- 2 tbsp Sesame Oil
- 2 tbsp Gochujang
- 1 tbsp Minced Garlic
- 1 tbsp Minced Ginger
- 1 tbsp Honey
- 1 tbsp Sesame Seed
Instructions
- Combine sauce ingredients. Add half of the sauce to a zippered gallon bag along with chicken. Let marinate for at least 4 hours (up to overnight). Cover the remaining sauce and keep in refrigerator until ready to prepare the rest of the meal.
- In a pot over medium heat, add rice, water, vinegar, salt, ginger and garlic. Cover and cook for 20 minutes. Remove from heat but do not remove the lid.
- Remove chicken from zippered bag. Pour remaining sauce into a small saucepan over medium-low heat. Add the additional sauce from earlier. Allow to simmer while preparing the rest of the meal.
- Add chicken breast to a grill pan over medium high heat. Cook for 7 minutes then baste with sauce and flip. Baste again with sauce and let cook for another 7 minutes. Check with meat thermometer and remove from heat once it has reached 165degF.
- Add the broccoli, carrots and white onions to the same pan, along with half a cup of sauce. Saute until fork tender.
- Add a portion of rice to the bottom of a shallow bowl. Then add a portion of the mixed veggies. Slice each chicken breast into strips and add to rice. Spoon more KBBQ sauce over the top and then sprinkle with sesame seeds.
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