Korean Chicken Bowl with Avocado

Korean Chicken Bowl With Avocado Recipe

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Lynn Clay


Korean Chicken Bowls are full of flavorful ingredients that together compose a complete meal.


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30 Min
30 Min


  • 2 lb
    chicken thighs, boneless, skinless
  • 4 Tbsp
    soy sauce
  • 2 1/2 Tbsp
    brown sugar
  • 2 1/2 Tbsp
    sesame oil
  • 4 tsp
    chili garlic sauce
  • 3 clove
    garlic, minced
  • 1 tsp
    ground ginger
  • 1 1/2 c
    jasmine rice
  • 1 1/2 c
    coconut milk, unsweetened
  • 1/2 c
    coconut water
  • 1/4 tsp
  • 1 1/2 Tbsp
    coconut oil
  • 2 Tbsp
    unsweetened coconut, shredded (optional)
  • 1 bunch
    green onions, chopped
  • 2 c
    red cabbage, shredded
  • 1-2
    avocadoes, thinly sliced
  • 1 c
    cherry tomatoes, sliced in half
  • 2 Tbsp
    black sesame seeds, toasted
  • 1/4 c
    cilantro, fresh
  • 1
    lime, cut into wedges

How to Make Korean Chicken Bowl with Avocado


  1. Mix the soy sauce, sugar, sesame oil, chili garlic sauce, garlic cloves and ginger. Put chicken in resealable bag with marinade. Marinade chicken for at least 1 hour and up to all day.
  2. Heat a pan over medium high heat and add rice, coconut milk, coconut water and salt. Bring to a boil. Reduce heat to low, cover and let cook for about 30 minutes or until all liquid is absorbed. Fluff rice with a fork, then stir in coconut oil. Stir in the shredded coconut.
  3. Heat broiler on high. Place chicken on a rack 3-4 inches below the broiler. Cook 5-6 minutes on each side. Let the chicken rest for 10 minutes before slicing it.
  4. To assemble bowls, start with rice on the bottom. Then add avocado, shredded cabbage, tomatoes, and some green onions and a little cilantro.
  5. Place slices of chicken on top with a few more slices of avocado. Top with sesame seeds and a slice of lime.

Printable Recipe Card

About Korean Chicken Bowl with Avocado

Course/Dish: Other Main Dishes
Main Ingredient: Chicken
Regional Style: Korean

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