Fire Chicken And Veggie Bowl Recipe

Make the marinade

In a medium bowl whisk together soy sauce, gochujang, honey, rice vinegar, sesame oil, minced garlic, grated ginger, kosher salt and black pepper until smooth and well combined.

Marinate the chicken

Trim any excess fat from the chicken thighs and cut into 1-inch strips. Add chicken to the bowl with the marinade, toss to coat thoroughly. Cover and refrigerate for at least 20 minutes and up to 2 hours. If short on time, you can proceed after 10–15 minutes.

Cook the chicken

Heat 1 tablespoon vegetable oil in a large nonstick skillet or cast-iron pan over medium-high heat until shimmering. Remove chicken from marinade (reserve marinade) and add pieces in a single layer (work in batches if needed). Sear without moving for 2 minutes to develop color, then stir and continue cooking 3–4 more minutes until chicken is cooked through (internal temperature 165°F/74°C) and edges are caramelized. Transfer cooked chicken to a plate and tent with foil.

Prepare vegetables

While chicken marinates or cooks, cut broccoli into bite-size florets, slice bell pepper, julienne the carrot, slice zucchini and separate white and green parts of green onions. Mince/slice the extra garlic clove.

Stir-fry vegetables

In the same skillet used for chicken (add another 1 tablespoon oil if needed), heat over medium-high. Add white parts of green onions and sliced garlic, stirring 20–30 seconds until fragrant. Add broccoli and carrots and stir-fry 2–3 minutes. Add bell pepper and zucchini and continue to stir-fry 2–3 minutes until vegetables are bright and just tender-crisp. Season lightly with kosher salt and optional red pepper flakes.

Make a quick sauce

Whisk the reserved marinade with 1/4 cup broth and 1 teaspoon cornstarch in a small bowl until smooth. Pour the mixture into the skillet with vegetables and bring to a gentle simmer, stirring, until sauce thickens and becomes glossy, about 1–2 minutes.

Combine chicken and vegetables

Return the cooked chicken and any accumulated juices to the skillet. Toss everything together so the sauce evenly coats the chicken and vegetables. Cook another 1 minute to heat through and meld flavors. Taste and adjust seasoning (add a pinch of salt or a squeeze of lime if desired).

Garnish

Remove from heat and sprinkle with toasted sesame seeds and sliced green onion greens. Add chopped cilantro if using.

Divide warm rice among bowls (about 3/4 cup rice per serving). Top each bowl with a portion of the fire chicken and vegetables. Add optional pickles/kimchi to the side for contrast and a lime wedge. Serve immediately.