What is a Korean Chicken Bowl?
This is the easiest meal prep for you to make this week!
This Korean Chicken with quinoa bowl came together in about 25 minutes. That means lunches for the week were prepped in 25 minutes! Check out the recipe at the bottom of this description.
Not only is this an easy-to-whip-up meal prep, but it is full of fiber and protein, which will keep you feeling full and satisfied at work, or it is a great post-workout meal!
Korean Beef is one of my family’s favorite meals, so I used the sauce with some sauteed chicken to make this week’s meal prep for my husband and me to take to work.
To save money while eating delicious foods like this use frozen veggie blends like the California Medley are an affordable way to add nutrients. Buying chicken in bulk (like Costco packs) and freezing the extras can also stretch your budget!
The macros I calculated for the ingredients I used are:
- Calories: ~359
- Protein: ~29.6g
- Carbs: ~45g
- Fat: ~5g
Why You’ll Love Korean Chicken Bowls
These sweet, spicy, and savory bowls are inspired by a Korean Beef recipe I use and are a perfect combination of all the flavors you might want in a delicious meal.
There is a ton of fiber and protein in this meal. Fiber comes from plants so the vegetables and the quinoa are providing that. The protein can easily be found in the quinoa and the chicken making this a balanced meal that you will make you feel great after eating it!
All of the ingredients in this recipe are pantry and freezer/fridge staples. You can always make sure you have a healthy meal ready to go!
Korean Chicken Bowls make a great supper idea, my family loves it and could honestly eat it everyday, and it also makes a delicious meal prep. It reheats perfectly and tastes as good on day one as it does on day four.
Making gluten free meals can be hard, but not when you have this in your back pocket! Use gluten free soy sauce or amino acids to make sure it is totally gluten free, but otherwise this meal is naturally gluten free!
Tips for the Best Korean Chicken Bowl
Cutting the chicken up into smaller pieces will help make the chicken cook faster, reducing your time in the kitchen. It will also make it so when you eat it every bite will be the same delicious bite!
The cornstarch helps to thicken the sauce so it will cling to the chicken. If you want a runnier sauce so it can soak into the quinoa a little more you can skip it, but it will be very liquidy!
Adjust the spices to your liking. If you like a lot of kick, add more red pepper flakes. If you don’t (like my kiddos) cut it in half or don’t cook it as long. The longer you cook the pepper flakes the spicier they get.
Fresh garlic and ginger really make your Korean Chicken Bowl pop, but using what is in the spice cupboard in the dried form is just as delicious and way cheaper.
Meal Prep and Storage Tips for Korean Chicken Bowls
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Using air tight containers is always the best option for storing meal prepped foods. I love the containers found in this list and always feel like my meal prep is fresh!
Reheating can happen in the microwave or in a skillet on the stove top. You can use whatever you have available or feel most comfortable with.
Healthy eating has never been easier than with the Korean Chicken Bowls in this post. It is a balanced meal with protein, whole grains, and vegetables, plus the delicious sauce to make it all come together!
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Ingredients
Method
- To start, dice the raw chicken so it cooks faster. Heat the sesame oil in a skillet and then add the chicken. Add some salt, pepper, and garlic if you want (go light on the salt because we are adding soy sauce later).
- While the chicken is cooking start the quinoa by following the package instructions. Or put the quinoa in a saucepan with 2 cups of water. Bring to a boil and then simmer with a lid on until the water is absorbed.
- Stir the chicken.
- Mix the soy sauce, brown sugar, ginger, garlic powder, cornstarch and red pepper flakes together in a small bowl. When the chicken is cooked, pour this mixture over the top.
- Cook the vegetables for about 3 minutes in the microwave. Drain the excess water and then saute in a saute pan for a few minutes to add some color.
- Next assemble the bowls by laying out your favorite containers. Then put 2/3 cup of quinoa on the bottom. 1/2 cup cooked vegetables and 4 ounces of cooked chicken with the sauce over the top. Sprinkle with sesame seeds for garnish.
- Cool and store in the fridge for up to 4 days and enjoy a delicious meal prep this week!