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Japanese-Inspired Chicken Bowl
with Rice, Bok Choy, & Spicy Gochujang Mayo
25 MIN
2 Servings
From the Test Kitchen
In this dynamic recipe, carrots marinated in a tangy-sweet blend of vinegar and mirin—a Japanese rice wine—lend a layer of refreshing texture to our base of nutty brown rice. We’re topping it with tograrashi-seasoned chicken (also coated in rice flour for a delicately crispy exterior) and whole leaves of sautéed bok choy. It all comes together with a dollop of mayo mixed with punchy red chile paste.
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NutritionPER SERVING
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Calories680 Cals (est.)
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instructions
1
Cook the rice:
Fill a medium pot with salted water; cover and heat to boiling on high. Once boiling, add the rice. Cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
2
Prepare the ingredients & marinate the carrots:
While the rice cooks, wash and dry the fresh produce. Cut off and discard the root end of the bok choy; separate the leaves. Peel the carrots; grate on the large side of a box grater. Place the grated carrots in a bowl; add the mirin and vinegar. Drizzle with olive oil and season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
3
Coat & cook the chicken:
While the carrots marinate, in a large bowl, combine the flour and half the togarashi. Season with salt and pepper. Pat the chicken dry with paper towels; season with salt and pepper. Transfer the seasoned chicken to the bowl of seasoned flour and stir to coat. In a medium pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a piece of the chicken sizzles immediately when added, add the coated chicken in an even layer (shaking off any excess coating before adding). Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Transfer to a paper towel-lined plate. Immediately season with salt and as much of the remaining togarashi as you’d like. Wipe out the pan.
4
Cook the bok choy:
In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the bok choy leaves in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 1 to 2 minutes, or until slightly wilted. Turn off the heat.
5
Make the gochujang mayo & serve your dish:
While the bok choy cooks, in a bowl, combine the mayonnaise, a drizzle of olive oil, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be. Add the marinated carrots (and any liquid) to the pot of cooked rice. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished rice topped with the cooked chicken and cooked bok choy. Top with the gochujang mayo. Enjoy!
1
Cook the rice:
Fill a medium pot with salted water; cover and heat to boiling on high. Once boiling, add the rice. Cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
2
Prepare the ingredients & marinate the carrots:
While the rice cooks, wash and dry the fresh produce. Cut off and discard the root end of the bok choy; separate the leaves. Peel the carrots; grate on the large side of a box grater. Place the grated carrots in a bowl; add the mirin and vinegar. Drizzle with olive oil and season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
3
Coat & cook the chicken:
While the carrots marinate, in a large bowl, combine the flour and half the togarashi. Season with salt and pepper. Pat the chicken dry with paper towels; season with salt and pepper. Transfer the seasoned chicken to the bowl of seasoned flour and stir to coat. In a medium pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a piece of the chicken sizzles immediately when added, add the coated chicken in an even layer (shaking off any excess coating before adding). Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Transfer to a paper towel-lined plate. Immediately season with salt and as much of the remaining togarashi as you’d like. Wipe out the pan.
4
Cook the bok choy:
In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the bok choy leaves in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 1 to 2 minutes, or until slightly wilted. Turn off the heat.
5
Make the gochujang mayo & serve your dish:
While the bok choy cooks, in a bowl, combine the mayonnaise, a drizzle of olive oil, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be. Add the marinated carrots (and any liquid) to the pot of cooked rice. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished rice topped with the cooked chicken and cooked bok choy. Top with the gochujang mayo. Enjoy!
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