Spicy Gochujang Chicken Bowls with Sesame Edamame Slaw

These spicy gochujang chicken bowls bring bold Korean flavors to your table in just 20 minutes. Tender chicken is coated in a sweet and spicy gochujang sauce, then served over buttery rice alongside a refreshing sesame edamame slaw.

The slaw combines crunchy coleslaw mix, edamame and radishes with a tangy sesame dressing, while a sprinkle of Korean chili flakes adds the perfect finishing touch. It’s a quick, satisfying meal that’s perfect for busy weeknights.

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Ingredients

1 unit Microwavable RiceView ingredient guideLike ingredientDislike ingredient

20 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

4 ounce EdamameView ingredient guideLike ingredientDislike ingredient

1 teaspoon Korean Chili FlakesView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame OilView ingredient guideLike ingredientDislike ingredient

3 unit RadishesView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

4 ounce Coleslaw MixView ingredient guideLike ingredientDislike ingredient

1 ounce Gochujang SauceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Trim and thinly slice scallions, separating whites from greens. Trim and thinly slice radishes. In a small bowl, combine sweet soy glaze, gochujang and 1 TBSP water (2 TBSP for 4 servings).
2. Open package of chicken and drain off any excess liquid. Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add chicken and season with salt and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Turn off heat; add sauce mixture and stir until chicken is fully coated.
3. While chicken cooks, massage rice in package to break up grains; empty into a medium microwave-safe bowl. Add 3 TBSP water (6 TBSP for 4 servings) and place a damp paper towel over bowl. Microwave until warmed through, 1½-2 minutes. Stir in 1 TBSP butter (2 TBSP for 4) until melted; season with salt and pepper.
4. In a large bowl, whisk together sesame oil, vinegar, 1 tsp sugar, a drizzle of oil, salt and pepper (2 tsp sugar and a large drizzle of oil for 4 servings). Add coleslaw mix, scallion whites, edamame and radishes to bowl. Toss to evenly coat. Divide rice, chicken and slaw between bowls. Garnish with scallion greens and as many chili flakes as you like. Serve.

Recipe Tips

FAQ

Can I use frozen edamame?

Yes, thaw the edamame before adding to the slaw.

What can I substitute for gochujang?

You can use a mix of sriracha and miso paste as a substitute, but the flavor will differ.

Is this dish gluten-free?

Check your sweet soy glaze and gochujang labels, as some contain wheat. Use gluten-free versions if needed.