Ingredients
Bowls
- 3 cups cooked brown rice 585 g; warm; use plain microwaveable rice or safely stored cooked rice
- 2 cups cooked shelled edamame 310 g after cooking; prepare frozen edamame according to its package
- 1 large English cucumber about 300 g; thinly sliced
- 1 tablespoon unseasoned rice vinegar 15 ml; for the cucumber
- 2 scallions about 30 g; thinly sliced
Chicken and glaze
- 1 pound ground chicken 454 g
- 2 teaspoons canola oil 9 g
- 3 garlic cloves 9 g; finely minced
- 1 tablespoon grated fresh ginger 6 g
- 2 tablespoons gochujang paste 44 g for the label used in the nutrition estimate; see notes for gentler heat
- 1 tablespoon less-sodium soy sauce 15 ml
- 1 tablespoon unseasoned rice vinegar 15 ml; for the glaze
- 2 teaspoons honey 14 g
- 3 tablespoons water 45 ml; plus more if needed
- 1 teaspoon toasted sesame oil 4.5 g
Equipment
- 1 12-inch skillet
- 1 Mixing bowl and small sauce bowl
- 1 Spatula
- 1 Food thermometer
- 1 Saucepan or microwave-safe container for edamame and rice
- 1 Knife and cutting board
Instructions
Prepare the bowl components
- Warm the cooked brown rice and cook the edamame according to its package instructions. Drain the beans well. Toss the sliced cucumber with 1 tablespoon rice vinegar in a separate bowl; keep it out of the hot pan.
- Whisk the gochujang, less-sodium soy sauce, remaining 1 tablespoon rice vinegar, honey, water, and sesame oil together. Taste the mixture now, before it contacts raw chicken, and use the lower-heat option in the notes if needed.
Cook and assemble
- Heat the canola oil in a 12-inch skillet over medium-high heat. Add the ground chicken and spread it in an even layer. Leave it for about 2 minutes, then break it into crumbles and cook for another 4–6 minutes, stirring occasionally, until released moisture has evaporated and some surfaces have browned.
- Reduce the heat to medium. Add the garlic and ginger and stir for about 30 seconds. Pour in the glaze and cook, stirring, for 2–3 minutes until it coats the chicken. Add water 1 tablespoon at a time if it thickens too quickly. Check a mound of chicken crumbles with a food thermometer in several places: it must reach 165°F (74°C).
- Divide the warm rice among four bowls, about 3/4 cup per bowl. Add a quarter each of the chicken and edamame. Lift the cucumber from its liquid and add it in a separate section. Finish with the scallions and serve.
Nutrition
Serving: 1 bowl (1/4 batch)Calories: 522kcalCarbohydrates: 56.8gProtein: 35gFat: 18.4gSaturated Fat: 3.8gCholesterol: 98mgSodium: 490mgFiber: 7gSugar: 8.9g
Video
Video: Aaron and Claire demonstrate browning minced chicken, adding a gochujang sauce and serving it over rice. Their version includes oyster sauce, mirin, chile flakes and a dressed salad; this recipe uses a honey-vinegar glaze with brown rice, edamame and cucumber. Follow the quantities and cooking instructions above.
Notes
- For gentler heat, use 1 tablespoon gochujang plus 1 extra tablespoon water. Brands vary in heat, salt, sweetness, and tablespoon weight; the lower-paste version has different nutrition.
- The 25-minute time assumes cooked rice is ready. If starting from dry rice, follow the package and allow its additional cooking time.
- Contains soy and sesame. Soy sauce and some gochujang products contain wheat; check both labels for any gluten-free requirement.
- Refrigerate cooked components promptly in shallow containers within 2 hours (1 hour above 90°F/32°C). Keep at 40°F/4°C or below and use within 3–4 days. Reheat rice, chicken, and edamame to 165°F/74°C and add cucumber after reheating.
- Nutrition is an estimate per complete bowl from USDA SR Legacy data, Roland gochujang (44g total), Kikkoman Less Sodium Soy Sauce (15ml), and Marukan unseasoned vinegar. It includes all oil and 3 cups cooked brown rice. Ground-chicken fat content and product labels vary.
