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Yield: 4
Korean Chicken Bowls with Coconut Rice
Prep Time:
30 mins
Cook Time:
35 mins
Total Time:
1 hr 5 mins
Korean chicken bowls are loaded with flavor: toasted sesame, soy sauce and lime come together over coconut rice and avocado to create a delicious meal!
  • 1 ½ pounds boneless, skinless chicken thighs
  • tablespoons  low sodium soy sauce
  • 2 tablespoons brown sugar
  • tablespoons  toasted sesame oil
  • tablespoon  chili garlic sauce
  • 2 garlic cloves, minced
  • 1 teaspoon ground ginger
coconut rice
  • 1 1/2 cups jasmine rice
  • 1 1/2 cups canned coconut milk
  • 1/2 cup coconut water
  • 1/4 teaspoon salt
  • 1 1/2 tablespoons coconut oil
  • 2 tablespoons finely shredded, unsweetened coconut (optional!)
for the bowls
  • 4 green onions, thinly sliced
  • 3 large carrots, spiralized (or chopped!)
  • 2 cups sliced red cabbage
  • 1 or 2 avocados, thinly sliced
  • 2 tablespoons toasted sesame seeds
  • ¼ cup torn fresh cilantro
  • 1 lime, cut into wedges for spritzing
  1. At least 30 minutes before (but you can do this overnight!), place the chicken in a resealable bag. In a small bowl, whisk together the soy sauce, sugar, sesame oil, chili garlic sauce, garlic cloves and ginger. Pour it over the chicken. This can marinate anywhere from 30 minutes to a full 24 hours!
  2. To make the coconut rice, heat a saucepan over medium-high heat and add the rice, coconut milk, coconut water and salt. Stir, then bring to a boil. Reduce the heat to low, cover and let cook for about 30 minutes, until liquid is absorbed. Fluff with a fork, then stir in coconut oil. Stir in the shredded coconut and serve.
  3. When you’re ready to make the chicken, heat the broiler on high and place a wire rack 3 to 4 inches below. Line a baking sheet with foil. Use kitchen tongs to pull the chicken from the marinade and place it on the foil. (Discard the remaining marinade.)
  4. Broil the chicken for 7 minutes, then flip it and broil for 7 minutes more. If you don’t want to broil it, you can bake it at 425 degrees F for 30 minutes, then check to see if it is done. Let the chicken rest for 10 minutes before slicing it.

  5. To assemble the bowls, add the coconut rice on the bottom. Top with the avocado, shredded cabbage and spiralized carrots, some green onions and a little cilantro. Add the chicken on top along with a few avocado slices. Top with toasted sesame seeds and a lime wedge. You can also drizzle on extra toasted sesame oil if you’d like!

adapted from my korean beef bowls

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