Sweet Soy Glazed Chicken Bowls with Gochujang Mayo and Sesame Cucumber Salad

These sweet soy glazed chicken bowls are a quick and satisfying dinner that brings bold Asian flavors to your table in just 30 minutes. Juicy dark meat chicken is sautéed with green pepper and scallions, then coated in a savory-sweet soy glaze. Served over fluffy jasmine rice, it’s topped with a refreshing sesame-cucumber salad and a spicy, creamy gochujang mayonnaise that adds a kick.

This recipe makes generous portions-perfect for feeding a crowd or enjoying leftovers throughout the week. The combination of tender chicken, crunchy vegetables and zesty sauces creates a balanced meal that’s both comforting and exciting. Whether you’re cooking for family or meal-prepping, these bowls are sure to become a favorite.

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Ingredients

10 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

20 ounce Diced Skinless Dark Meat ChickenView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon Korean Chili FlakesView ingredient guideLike ingredientDislike ingredient

8 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit CucumberView ingredient guideLike ingredientDislike ingredient

0.5 ounce Gochujang SauceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a medium pot, combine rice, 2¼ cups water (4¼ cups for 8 servings) and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 18-20 minutes. Keep covered off heat until ready to serve.
2. While rice cooks, wash and dry produce. Trim and halve cucumber lengthwise; cut into ½-inch-thick half-moons. Halve, core and dice green pepper into ½-inch pieces. Halve, peel and dice onion into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens.
3. In a large bowl, combine cucumber, vinegar, 1 tsp sugar (2 tsp for 8 servings) and a pinch of salt. Cover with plastic wrap and refrigerate until ready to use in Step 5.
4. Open package of dark meat chicken and drain off any excess liquid. Heat a large drizzle of oil in a large pan over medium-high heat. Add green pepper and onion. Cook, stirring, until slightly softened, 2-3 minutes. Add chicken and scallion whites; season with salt and pepper. Cook, stirring occasionally, until chicken is cooked through, 6-8 minutes. (For 8 servings, you may need to work in batches.) Stir in sweet soy glaze and cook, stirring frequently, until sauce has thickened, 1-2 minutes.
5. Meanwhile, in a small bowl, combine mayonnaise with as much gochujang as you like. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Drain any excess liquid from marinated cucumber. Stir in scallion greens, sesame seeds and as many chili flakes as you like. Taste and season with salt and pepper if desired.
6. Fluff rice with a fork. Serve everything family style or divide between shallow bowls. Plate it up: Divide rice between shallow bowls and top with sweet soy chicken and cucumber salad. Drizzle with gochujang mayo and serve.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can use white rice, brown rice or even quinoa. Adjust cooking times and water amounts according to the grain you choose.

How do I store leftovers?

Store the components separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken and rice in a microwave or skillet and enjoy the cucumber salad cold.

Can I make this recipe vegetarian?

Absolutely! Substitute the chicken with firm tofu or tempeh. Cook the tofu until golden and then proceed with the glaze. You may need to adjust cooking time.