Spicy Gochujang Chicken Bowl with Jasmine Rice and Ponzu Kale

This vibrant bowl brings together the bold heat of gochujang with the bright tang of ponzu, all nestled on a bed of fluffy jasmine rice. Tender chicken gets a crunchy sesame ginger coating, while roasted carrots add natural sweetness and kale brings a fresh, umami punch. Every spoonful is a perfect balance of spicy, savory and slightly sweet.

Best of all, this recipe comes together in about 30 minutes with simple steps. The gochujang sauce doubles as a drizzle and a marinade, making it incredibly flavorful. Mix everything together in your bowl for a comforting, satisfying meal that feels like a treat any night of the week.

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Ingredients

18 milliliters Ponzu SauceView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

1 unit Sesame Ginger CrunchView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

2 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.33 tablespoon Sesame OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon Vegan MayonnaiseView ingredient guideLike ingredientDislike ingredient

9 ounce CarrotView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.5 ounce Gochujang SauceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.13 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 450°F. Wash and dry produce. In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. While rice cooks, trim, peel and cut carrots on a diagonal into ¼-inch-thick pieces. Peel and mince or grate garlic. Trim and thinly slice scallions, separating whites from greens. Remove and discard any large stems from kale; chop leaves into bite-size pieces.
3. Toss carrots on a baking sheet with a drizzle of oil, salt and pepper. Roast on top rack until tender, 15-20 minutes.
4. Open package of chicken and drain off any excess liquid. Cut any larger pieces in half if necessary. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and sesame ginger crunch; season with salt and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Turn off heat; transfer chicken to a plate and tent with foil. Wipe out pan.
5. While chicken cooks, in a small bowl, combine gochujang, mayonnaise, yogurt, one packet of ponzu, ⅛ tsp sugar, salt and pepper (two packets of ponzu and ¼ tsp sugar for 4 servings). Add water 1 tsp at a time until mixture reaches a drizzling consistency.
6. Heat a drizzle of oil in pan used for chicken over medium-high heat. Add garlic and scallion whites; cook, stirring, until fragrant, 30 seconds. Stir in kale, remaining ponzu and ½ cup water. Cook, stirring occasionally, until liquid has evaporated and kale is wilted and tender, 2-4 minutes. Turn off heat. Stir in 1 tsp sesame oil (2 tsp for 4 servings). Season with salt and pepper.
7. Divide rice, carrots, kale and chicken between bowls. Drizzle with gochujang sauce. Garnish with scallion greens and serve. Mix everything together in the bowl before eating for the best flavor.

Recipe Tips

FAQ

Can I use a different protein instead of chicken?

Yes, you can substitute with tofu, shrimp or beef. Adjust cooking time accordingly.

Is there a substitute for ponzu sauce?

You can mix equal parts soy sauce and lemon juice with a splash of mirin or rice vinegar.

How do I store leftovers?

Store components separately in airtight containers in the fridge for up to 3 days. Reheat gently in a microwave or pan.