When it’s time to bring the flavors, we’ve got you with these Korean BBQ Chicken Bowls. These tasty bowls come together in no time (20 minutes or less!) with Isernio’s Korean BBQ Diced Chicken Thighs, steamed rice, crunchy shredded carrots, and a refreshing Asian cucumber salad. It’s the perfect balance of sweet, savory, and tangy—great for meal prep or a quick weeknight dinner. Top it off with sesame seeds, green onions, and a drizzle of sriracha for a delicious, restaurant-quality meal at home that you can enjoy throughout the week.
Meal Prep: Korean BBQ Chicken Bowls
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- Prep Time
- Minutes
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- Cook Time
- Minutes
Ingredients
- 12 oz Isernio's Korean BBQ Diced Chicken Thighs
- 2 cups cooked white or brown rice
- .
- For the Asian Cucumber Salad:
- 1 English cucumber, thinly sliced
- 1 tsp salt
- 1 Tbsp rice vinegar
- 1 tsp soy sauce
- 1 tsp sesame oil
- 1 tsp honey
- ½ tsp red pepper flakes (optional)
- 1 tsp sesame seeds
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- Toppings:
- 1 cup shredded carrots
- 1 Tbsp toasted sesame seeds
- 1 green onion, sliced
Instructions
- Cook the Chicken: Heat a large skillet over medium-high heat. Add Isernio's Korean BBQ Diced Chicken Thighs and cook for 5–7 minutes, stirring occasionally, until fully cooked and caramelized. Remove from heat and set aside.
- Make the Cucumber Salad: Place the sliced cucumber in a bowl and toss with salt. Add rice vinegar, soy sauce, sesame oil, honey, red pepper flakes, and sesame seeds. Toss well and set aside.
- Assemble the Bowls: Start with a base of steamed rice. Add a portion of Korean BBQ Chicken. Arrange shredded carrots and Asian cucumber salad on the side.
- Garnish with toasted sesame seeds and green onion. Enjoy!
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