Spicy Gochujang Chicken Rice Bowls with Ponzu Kale and Roasted Carrots

Get ready for a flavor-packed bowl that brings together the best of Korean-inspired cuisine. Tender jasmine rice serves as the base for juicy chicken coated in a fiery gochujang sauce, while ponzu-kissed kale and caramelized carrots add layers of umami and sweetness. A sprinkle of sesame ginger crunch provides the perfect textural finish.

This dish is all about balance-sweet, spicy, savory and a little tangy-all in one bowl. Mix everything together for a comforting, satisfying meal that’s sure to become a weeknight favorite.

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Ingredients

18 milliliters Ponzu SauceView ingredient guideLike ingredientDislike ingredient

20 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. This dish is meant to be mixed in the bowl before being enjoyed!

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.

What can I use instead of ponzu sauce?

A mix of soy sauce and lemon juice (2:1 ratio) works as a substitute.

Is this recipe gluten-free?

It depends on the specific brands used. Ponzu and gochujang often contain soy sauce (wheat). Check labels for gluten-free versions.