Korean BBQ Chicken (Print Version)

# Ingredients:

→ Base

01 - 2 cups of ready-to-eat rice

→ Protein

02 - 1 pound sliced chicken breast

→ Marinade

03 - 1 tablespoon of sesame oil
04 - 1 tablespoon of soy sauce

→ Sauce

05 - 1 tablespoon spicy gochujang
06 - 1 tablespoon of honey for sweetness
07 - Half a cup of heavy cream

→ Vegetables & Garnish

08 - A cup of mixed veggies like carrots, broccoli, and bell peppers
09 - Chopped green onions, about 2 stems
10 - Sesame seeds to sprinkle on top

# Instructions:

01 - Mix soy sauce and sesame oil in a bowl with the chicken slices. Let it soak for 30 minutes so it absorbs the flavors.
02 - Stir together the gochujang, heavy cream, and honey in another bowl until smooth and creamy.
03 - Preheat a pan on medium heat, then add the chicken and cook it all the way through, which should take around 6-8 minutes.
04 - Toss the mixed veggies into the pan with the chicken and stir-fry until they're softer but still a bit crisp.
05 - Scoop some rice into bowls before layering on the veggie and chicken combo.
06 - Add the creamy gochujang sauce on top of each serving, then sprinkle on sesame seeds and freshly chopped green onions for garnish.

# Notes:

01 - Customize the heat by adding less or more gochujang.
02 - Use tofu instead of chicken if you'd like a meat-free option.
03 - Adding some kimchi on the side will bump up the flavor.

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