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Korean chicken bowl with glazed chicken, steamed vegetables, and fluffy quinoa topped with sesame seeds

Korean Chicken Bowl

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Servings: 4 servings
Course: Main Course
Ingredients Method

Ingredients
  

  • 1 pound of chicken breast I used 2 from Costco
  • 1 tsp sesame oil
  • ¼ cup soy sauce or amino acids
  • ¼ cup brown sugar
  • ½ tsp ground ginger or fresh ginger
  • ½ tsp garlic powder
  • ¼ tsp red pepper flakes more if you like it spicier
  • 1 1/2 tsp cornstartch
  • 1 package California Medley vegetables
  • 1 cup uncooked quinoa
  • 2 cups water
  • Sesame seeds to garnish

Method
 

  1. 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).
  2. 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.
  3. Stir the chicken.
  4. 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.
  5. 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.
  6. 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.
  7. Cool and store in the fridge for up to 4 days and enjoy a delicious meal prep this week!