Bulgogi-Style Chicken Bowl

This spin on a bulgogi bowl was my favorite dish of the week, and with a 150g of chicken serving, it helped meet my protein goal for the day with 33g.

gluten-free

Bulgogi-Style Chicken Bowl

500g boneless, skinless chicken, chopped into bite-sized pieces

Marinade

1 crisp apple, grated

1 pear, grated

2 inches ginger, grated

4 cloves garlic, grated

1/4 onion, grated

1/4 cup soy sauce

2 Tbsp. gochujiang

2 Tbsp. sesame oil

2 tsp. date molasses, honey or sugar

Combine all ingredients and marinate chicken for a few hours. To cook, I air fried the chicken for 10 minutes, shaking every few. Note: this marinade is a bit wet for the air fryer and it kind of made a mess, but it was workable; I just had a bit of cleaning to do afterward.

Bowl Base

1 package broccolini, chopped

Optional: shiritaki noodles, rice, etc.

Prep your bowl base. I air fried broccolini tossed in a scant teaspoon oil, salt and pepper for 7 minutes. I meant to bulk the dish up some with shiritaki, but ended up being not so starving for dinner. Broccolini worked great.

Toppers

1 scallion, minced

Nice amount of kimchi

1 cucumber, cut into matchsticks

1 fried egg

Optional: sesame seeds, teriyaki sauce, sriracha mayo, sliced nori

The chicken makes 3 servings, the toppings as written 2

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