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Gochujang Honey Chicken Bowl
20
min active
·
4
servings
·
30
min total
Spicy-sweet gochujang chicken over rice with fresh toppings and sesame in 30 minutes.
Avo's Tip
If your gochujang paste is very thick, microwave it for 10 seconds before mixing — it'll blend into the sauce much more easily.
Don't skip the cornstarch on the chicken. That thin coating is the difference between sauce sliding off and sauce sticking on.
No gochujang? 1 tbsp sriracha mixed with ½ tsp white miso gets close to the fermented heat.
Vegetarian? Firm tofu — pressed dry, cubed, and baked at 400°F until crispy — swaps well for chicken.
Different grain? Brown rice, quinoa, or cauliflower rice all work as the base.
COMMON QUESTIONS
Frequently Asked Questions
Everything you need to know before you start cooking.
Can I use chicken breast instead of thighs?
Yes, but cut them thinner (about 1/2 inch thick) so they cook evenly. Thighs stay juicier, but breast works well if you don't overcook it — pull at 165°F internal.
Where do I find gochujang?
Most grocery stores carry it in the international or Asian foods aisle. It comes in a red tub or squeeze bottle. Any brand works. If you can't find it, substitute 1 tablespoon sriracha + 1 tablespoon miso paste + 1 tablespoon brown sugar.
Can I meal prep this?
Absolutely. This is one of the best meal prep recipes on the site. Make the full batch, divide into containers with rice, and you have 4 lunches ready. The sauce reheats beautifully — it actually tastes better the next day as the flavors develop.
Storage & Reheating
Fridge: Store chicken and veggies separately from rice in airtight containers. Keeps well for 3–4 days.
Reheat: Microwave with a splash of water to loosen the glaze (it thickens in the fridge). Or reheat in a skillet over medium heat for 3–4 minutes. Freeze: The chicken and sauce freeze well for up to 2 months. Thaw overnight in the fridge before reheating. The veggies don't freeze as well — cook fresh when serving.
Why It Works
One skillet and a simple sauce do all the work, making this bowl quick to assemble and easy to customize.
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Ingredients
1
1.5 lbs boneless, skinless chicken thighs — cut into bite-size pieces
2
1 cup snap peas, trimmed
3
1 cup broccoli florets
4
1/2 cup carrots, thinly sliced
5
2 cloves garlic, minced
6
3 tablespoons gochujang paste
7
2 tablespoons honey
8
1 tablespoon soy sauce
9
1 tablespoon rice vinegar
10
1 tablespoon cornstarch
11
1 tablespoon sesame oil
12
2 tablespoons neutral oil (vegetable or avocado)
13
3 cups cooked white rice
14
Sesame seeds, for garnish
15
2 scallions, thinly sliced
Instructions
1
Make the sauce. Whisk gochujang, honey, soy sauce, rice vinegar, garlic, and sesame oil in a small bowl until smooth. Set aside.
2
Coat the chicken. Toss chicken pieces with cornstarch until lightly and evenly coated. This gives you the crust that holds the glaze.
3
Sear the chicken. Heat neutral oil in a large skillet over medium-high heat. Add chicken in a single layer — don't crowd the pan. Cook 4–5 minutes per side until golden and cooked through. Remove and set aside on a plate. 8–10 min
4
Cook the veggies. In the same skillet (no need to clean it), add snap peas, broccoli, and carrots. Cook 3–4 minutes, tossing occasionally, until crisp-tender. They should still have a slight bite. 3–4 min
5
Glaze everything. Return the chicken to the skillet. Pour the sauce over everything. Toss and cook for 2 minutes until the sauce thickens into a glossy glaze that coats the chicken and veggies. 2 min
6
Serve. Spoon chicken and veggies over rice. Top with sesame seeds and sliced scallions.
Quick Fixes
Chicken not getting saucy: Toss in sauce off heat so the coating sticks and doesn't evaporate.
Too spicy: Reduce gochujang by half and add a little extra honey to balance.
Cornstarch coating clumping: Toss chicken in cornstarch and shake off excess before adding to the hot pan.
ingrediENTS
—
1
1.5 lbs boneless, skinless chicken thighs — cut into bite-size pieces
—
2
1 cup snap peas, trimmed
—
3
1 cup broccoli florets
—
4
1/2 cup carrots, thinly sliced
—
5
2 cloves garlic, minced
—
6
3 tablespoons gochujang paste
—
7
2 tablespoons honey
—
8
1 tablespoon soy sauce
—
9
1 tablespoon rice vinegar
—
10
1 tablespoon cornstarch
—
11
1 tablespoon sesame oil
—
12
2 tablespoons neutral oil (vegetable or avocado)
—
13
3 cups cooked white rice
—
14
Sesame seeds, for garnish
—
15
2 scallions, thinly sliced
instructions
1
Make the sauce. Whisk gochujang, honey, soy sauce, rice vinegar, garlic, and sesame oil in a small bowl until smooth. Set aside.
2
Coat the chicken. Toss chicken pieces with cornstarch until lightly and evenly coated. This gives you the crust that holds the glaze.
3
Sear the chicken. Heat neutral oil in a large skillet over medium-high heat. Add chicken in a single layer — don't crowd the pan. Cook 4–5 minutes per side until golden and cooked through. Remove and set aside on a plate. 8–10 min
4
Cook the veggies. In the same skillet (no need to clean it), add snap peas, broccoli, and carrots. Cook 3–4 minutes, tossing occasionally, until crisp-tender. They should still have a slight bite. 3–4 min
5
Glaze everything. Return the chicken to the skillet. Pour the sauce over everything. Toss and cook for 2 minutes until the sauce thickens into a glossy glaze that coats the chicken and veggies. 2 min
6
Serve. Spoon chicken and veggies over rice. Top with sesame seeds and sliced scallions.
High comfort. Low effort. Designed for real weeknights.
RECIPE
Gochujang Honey Chicken Bowl
20
min active
·
30
min total
·
4
servings
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