Ingredients
For four bowls
- 1 lb ground chicken
- 1 tbsp neutral oil
- 2 cloves garlic minced
- 2 tbsp gochujang
- 1 tbsp reduced-sodium soy sauce
- 1 tbsp rice vinegar unseasoned
- 1 tbsp honey
- 2 tbsp water
- 3 cups cooked white rice hot
- 1 medium cucumber thinly sliced into half-moons
- 2 scallions thinly sliced
- 1 tsp sesame seeds toasted
Equipment
- Cutting board
- knife
- Small mixing bowl
- Measuring spoons
- Large skillet
- Wooden spoon
- Instant-read food thermometer
- 4 Serving bowls
Instructions
Make the bowls
- Slice the cucumber and scallions on a clean cutting board, then keep them chilled while you cook the chicken.
- In a small bowl, stir together gochujang, soy sauce, rice vinegar, honey, and 2 tablespoons water until smooth.
- Heat neutral oil in a large skillet over medium-high heat. Add the ground chicken and break it into small crumbles with a wooden spoon. Cook 7 to 9 minutes, stirring, until browned and an instant-read thermometer inserted into several thicker clusters reads at least 165°F (74°C). Stir in the minced garlic for the final 30 seconds.
- Pour the sauce into the skillet and stir for 1 to 2 minutes, until it coats the cooked chicken and is hot throughout.
- Divide 3 cups hot cooked rice among four bowls. Top evenly with the glazed chicken, cool cucumber, sliced scallions, and toasted sesame seeds. Serve immediately.
Notes
Estimated US dollar cost basis for four complete bowls: ground chicken $5.00, cooked white rice $0.75, cucumber $0.80, scallions $0.50, garlic $0.15, gochujang $0.40, soy sauce $0.10, rice vinegar $0.10, honey $0.20, oil $0.15, sesame seeds $0.10, water negligible; about $8.25, rounded to $9. Prices vary.
Cook ground chicken to 165°F (74°C) measured with an instant-read thermometer. Keep raw poultry and its utensils separate from the ready-to-eat cucumber. If using previously cooked chilled rice, reheat it to 165°F (74°C) before assembling. Refrigerate leftovers promptly in separate shallow covered containers and use within 3 days.
Check gochujang and soy sauce labels for allergens and heat level.
